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“This recipe is from an old canning book...I think this would make a nice gift.......”
2hrs 15mins
4 half pints

Ingredients Nutrition


  1. Wash loquats and remove ends and seeds.
  2. Cut in half and place in a suacepan with the lemon juice and water.
  3. Add lemon halves and cinnamon sticks.
  4. Bring to a boil, stirring occasionally, and cook for 30 minutes.
  5. Remove the lemon and cinnamon sticks.
  6. Continue cooking until mushy.
  7. Puree in a food processor or food mill.
  8. Put puree in a heavy pan and add sugar.
  9. Stir occasionally for 15-20 minutes until puree is thick and spreadable.
  10. Put into hot jars, clean rims and seal.
  11. Process in a water bath canner for 10 minutes.

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