Loquat Jelly
Preferably gather the loquats when full sized but still hard and only partially turned in colour. Wash and remove blossom ends. Place on fire in cold water, barely covering with water, cooking slowly as with other fruits for jellies, till the pulp is very soft and the juice entirely free. Drain; cook down till juice is thick and cherry-coloured, when add heated sugar, pint for pint, gradually. When sugar is thoroughly dissolved cook fifteen minutes, or till it jells. The loquat makes a very beautiful, light-coloured, tart jelly, firm but exceedingly tender and delicate, resembling tart apple more than any other jelly.