Marmalade: Remove stalks and seeds, and put the fruit into a preserving pan, barely cover with boiling water, and simmer gently till perfectly soft. Pass the whole through a fine sieve, and return the pulp to the preserving pan. To each pound add 12oz. to 16 oz. of sugar (according to the degree of sweetness required), and boil from 20 to 30 minutes, reckoning from the time the whole mass boils. Stir continuously. Turn into jars, cover at once with paper brushed on each side with white of egg, and store in a dry place.
Jelly: Slice three quarts of loquats, cover with com water, and simmer gently for two hours. Then strain through a jelly bag or fine sieve. Measure the syrup; and to each pint add 12oz. of sugar and one tablespoonful of lemon juice. Return to the preserving pan, boil gently about an hour and a half, or until a little of the syrup poured on a cool plate jellies quickly.
A second recipe is the following: Break the loquats with the fingers, separating the flesh from the stones. A few stones may be left in if desired. Pour boiling water over the stones, and after pressing the fruit down firmly in the preserving pan pour the water that the stones have been soaked in over the fruit. Cover the fruit with the water and boil for one hour. Then strain. Allow one cupful of sugar to one cupful of juice. Boil together for one hour. The jelly should set at once.
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