loquat jam

I have a beautiful loquat tree in my backyard.  Here in New Orleans they're called "misbeliefs" and they are also known as Japanese plums.  They're not something you'll buy in the supermarket because they don't travel or store well, but they are very tasty.  The dog and I have eaten countless loquats this year, as well as birds who like to come peck at them, and it just keeps producing.  So I grabbed a heap to make loquat jam and remembered that they are not fun to process.  Picking is easy, deseeding not so much.  I skinned probably about half or more because of marred skins, and I removed seed and tried to remove the dark part of the seed sack that goes to the hard blossom end part.  I kept a variety of ripenesses, from barely ripe to very ripe, for pectin and flavor differences.  Cut in half, I then put them with sugar overnight in the fridge.  Recipe below, taken from my own jamming knowledge and various websites.

Ingredients

• loquats - about 4.5 pounds prepared - seeds removed, etc.)
• sugar - about 1.5 pounds (a 3:1 ratio is what I'll try)
• lemon juice - 3.5 Tablespoons
• cardamom - 1/2 teaspoon (or more)
  

Directions

• Mix sugar into prepared loquats and allow to sit at least an hour.  Add lemon juice and cardamom.  Put into a large heavy bottomed pan.
• Prepare jars and lids at this time (sanitize, warm up, etc.).
• Gradually heat up the ingredients.  Bring to simmer until skins burst and juices start to boil.
  
• Increase heat to medium high and cook to a slow, thick boil (about 35 minutes or so). Stir often.
  
• Hot pack water bath process for 5 minutes.

Yield: about 6 jelly jars (half pints)