Halving, peeling & pipping the loquats was sure fiddly work- but it was well worth the excellent jam that resulted. To make the jam we reduced half a kilo of loquat flesh combined with half a kilo of sugar. When the loquats were fully cooked, we blended the mixture with a hand mixer, leaving only very small bits of loquat for texture. This made us four jars of jam. Mmm… the closest comparison I can make is that is has a similar hue and sweetness as apricot jam… but, really, loquat jam is one of a kind.