Loquat Jam

In April San Diego's tropical fruit start doing their thing and when you’ve eaten your fill off the trees, and shared enough with our local birds, here’s a nice little recipe to help you enjoy the fruit of your gardening skills throughout the year.

6 cups of washed and pitted loquats or 8 cups if you want to leave the pits in. The benefit of leaving the pits in is that it saves work and the pits improve the color of the final product. The pits are removed when straining the jam.

6 cups of sugar
1 1/2 cups of water
1 cinnamon stick

Gently boil the mixture until thickened.

Remove the cinnamon stick and pits by working the mixture through a sieve, and cool.

Store in clean jars in the refrigerator for up to 2 months.