Place 2 half pint jars and lids in a water bath, along with lids. Bring to a boil, then turn off and leave jars and lids in hot water until you are ready to use.

Remove blossom end of loquat, peel if desired. Remove seeds and cut in half or quarter, depending on size. (Use gloves if you do not want your fingernails to turn color)

Add lemon juice to loquats and toss. This will help the fruit from browning.

In a medium pot or Dutch oven, add loquats with lemon juice, sugar, vanilla beans and bourbon.

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. Remove lids from hot water and set aside with jars.

Ladle jam into sterilized jam jars, leaving 1/4" space. Wipe the jars to make sure the glass is clean before placing lid on jar. Tighten band to "fingertip tight".

Lower jam into water bath and process for 10 minutes. Remove from water, place on counter to cool.