Loquat Jam

Combine loquats and sugar in a nonreactive saucepan. Let sit at room temperature, stirring occasionally, until loquats macerate and release their juices, about 3 hours.

Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water. Place a couple of small plates in the freezer.

Bring loquats-sugar mixture to a boil over medium heat. Reduce heat and simmer until thickened, 30 to 40 minutes. Remove from heat and let cool.

Blend fully or partially with an immersion blender, depending on how chunky you prefer your jam to be. Return to the stove and bring to a boil. Stir in lemon juice and remove from heat.

Test to make sure jam is set by dropping a small amount of jam onto a frozen plate. Push with your finger; jam is ready when it wrinkles. If it's still runny, bring back to a boil, reduce heat, simmer for 5 minutes more, then test again.

Ladle hot jam into the sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw rings on tightly. Allow to cool to room temperature and store in the refrigerator.