Loquat Marmalade

Makes 10 half-pint jars. Recipe is by Teresa B. Day.

1 cup orange juice

6 cups loquats, halved and pitted (don’t peel)

2 cups water

¼ cup lemon juice

2 teaspoons almond extract

1 teaspoon ground ginger

2 packages pectin

6 cups sugar

1. In a large stock pot of boiling water, sterilize about 8 to 10 pint-sized jars while you prepare the jam so they are hot when you’re ready to fill them.

2. Pour orange juice into a medium bowl. As you cut and pit the loquats, place them in the juice to keep them from turning brown. Once you’ve cut them all, pulse them and the juice in the food processor until they are in small chunks or even pureed, if you like.

3. In a heavy sauce pan, cook the loquat mixture, water and lemon juice slowly over medium heat until boiling. Stir in the extract and ginger. Add the pectin and return to a rapid boil.

4. Stir in the sugar quickly and boil hard for about one minute.

5. Remove from heat and skim off any foam from the top. Pour into hot sterilized jars, wipe the rim with a damp towel and screw lids on finger tight. Process in hot water bath for 10 minutes. Makes 8-10 half-pint jars of jam.