Loquat trees are all over Southern California where I live, yet are often overlooked. The loquats make a wonderfully fragrant jam and are worth harvesting! If you have a loquat tree, wait until the loquats are yellow before picking. Once the jam cooks long enough, the loquats turn a lovely orange-pink color. This is wonderful on buttered toast, but my favorite way to enjoy it is with some salty cheese.
Start with 2 to 2 1/2 pounds of loquats to get about 4 cups (or 20 ounces) of pitted loquats. Once pitted and halved, you will have about 4 cups.
If you're comfortable canning, you can make a larger batch and process it.