Remove blossom end of loquat, peel if desired. Remove seeds and cut in half or quarter, depending on size. Add lemon juice or water with a squeeze of lemon to loquats and toss. This will help the fruit from browning.

Place 8 half pint (8 oz.) mason jars in a very large stock pot/canning pot. Add enough water to cover the jars and bring to simmer.

Place the lids into a small saucepan and simmer those in a bit of water as well. No need to warm the rings, just the lids. (Make sure you are using new lids, it's best not to reuse them.)

Put a small plate in the freezer to test doneness for jam.

Drain water from loquats and add them to a 7 quart pot or Dutch oven. Add strawberries, 4 tbsp. lemon juice, sugar and pectin. (You'll want plenty of room at the top of the pot when the mixture starts boiling)

Bring to a boil over medium heat, stirring frequently to avoid scorching. Using a potato masher, gently break up fruit halfway through cooking, if desired. 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.

Remove from heat and skim off as much foam as you can without taking too much of the jam. Put a teaspoon or two of jam on the plate in the freezer and leave it for 30 seconds. If it has reached gel stage, you're ready to put the jam into the jars.

Gently remove hot jars from simmering water 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.

Set a wide mouth funnel inside of one jar. Using a ladle or measuring cup, scoop jam and pour into warm jar leaving 1/4" of space at the top. Repeat until all the jars are filled, then wipe the rim of the jar with a damp towel, making sure the thread of the jar is clean.

Place lid on top and screw on the rings but do not tighten all the way. Enough to secure the lid, but not completely tightened. (this is called "fingertip tight")

Repeat with remaining jars. Place jars into a canning rack if you have one and lower into water in canning/stock pot. If not, use tongs and lower the jars one by one (fairly quickly) into the water. Make sure water covers the jars by at least an inch, two if possible.

Bring water to a full boil. Boil for 10 - 12 minutes, then remove from water. (I always place my hot jars on top of a dishtowel on the counter so nothing slides around.) Leave jars for 24 hours, you will hopefully hear that beautiful "PING" sound fairly soon after they've come out of the water, but it may take a little while.

To make sure the jar has sealed properly - press on the lid. If it has ANY give whatsoever, that jar has to go in the fridge. Otherwise, your jam is good to go! Remove rings, if desired. You don't need them anymore.