Nispero Jam

Nisperos are loquats are nisperos

Ingredients:
however many ripe (very yellow) nisperos you have, seeded and with the black bits at the ends pulled away
3/4 as much sugar (so if you have 1 c of nisperos, you need 3/4c white sugar, 4 c of nisperos, 3 c sugar)
Juice from one medium lemon

Combine all in a heavy bottom saucepan and cook on medium-high, stirring often, until the sugar is melted. Take off the heat and use an immersion blender to break up the nisperos (this is the first of two blends, so you don't have to work too hard)

Cook on medium, stirring often, and watch the jam. After about 30 minutes it will be boiling steadily and the color will be turning from white-yellow to golden-brown.

Remove from heat again, immersion blend for a second time to break up the skins and get things more smooth (leaving lumps is ok, jam is kind of lumpy)

Put back on heat and finish cooking, til the jam sheets off the spoon and is a dark honey color. Look for seeds or hard bits you might have missed when you prepped the seeds (there are always some), and take them out.

When the jam is soft and sheeting hard from the spoon, ladle it out into canning jars for hot water bath (10 min) or for the fridge.

(jam settling and cooling after their bath)