Place 4 half pint jars in a water bath, along with lids. Bring to a boil, then reduce heat to low to keep warm.

Remove blossom end of loquat, peel if desired. Remove seeds and cut in half or quarter, depending on size. *You may want to wear gloves, as your nails may discolor.

Add 1 1/2 tbsp. lemon juice to loquats and toss. This will help the fruit from browning.

In a 6 quart pot or Dutch oven, add loquats with 3 tbsp. lemon juice and 4 cups sugar.

Bring to a boil over medium heat, stirring frequently to avoid scorching. Using a potato masher, gently break up fruit halfway through cooking. (You can do this off heat to avoid getting splashed).

Cook for 30 - 40 minutes. Jam will be foamy when it begins to boil, but the foam will begin to subside when jam is almost ready - that's your cue to start watching it closely.

Gently remove hot jars with canning tongs and place on a dish towel until you are ready to process jam. Remove lids from hot water and set aside with jars.

Ladle jam into sterilized jam jars, leaving 1/4" space. Place lid on jar and tighten band only to "fingertip tight". Lower jam into water bath and process for 10 minutes. Remove from water, place on counter to cool.