Directions:
Wash loquats; drain. Remove stem and blossom ends, cut in half
and remove seeds. Make a light syrup. Cook loquats in syrup 3 to
5 minutes. Pack hot loquats into hot jars, leaving 1/2 inch headspace.
Ladle hot syrup over loquats, leaving 1/2 inch headspace. Remove
air bubbles. Adjust a two piece caps. Process 15 minutes, quarts
20 minutes, in a boiling water canner.
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