Loquat Jam

3 lb Loquats (fully ripe or even over-ripe)
3/4 c Water
1 Box commercial pectin
4 1/2 c Sugar

Wash and pit loquats, but do not peel. Place in saucepan and add water. Cover and cook until tender, about 15 minutes. Then press through colander or sieve. Measure 3 1/2 cups of fruit into saucepan, place over high heat and add pectin. Stir until mixture comes to a hard boil; then stir in sugar at once and bring to full rolling boil, let boil hard one minute, stirring constantly. Remove from heat, skim and ladle into sterilized glasses, leaving 1/2 inch space at top, then cover with melted paraffin.

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