Ok, I've made 2 batches now, seems like the technique I'm using is working. I'm basically doing plum jelly -- unpeeled, unpitted fruit simmered in water to get out the flavor and the pectin. Then ~1/2 the volume of liquid in sugar, boiled up. Batch #1 set up for sure and was tasty, I've eaten some of it already. Batch #2 we shall see. Loquats, when cooked, make the kitchen smell like cherries! Very cool. A pictorial recipe:
I stemmed them and washed them well, but otherwise they went in to a pot as-is. I cooked about 6Q of loquats/water to cover at a time.
Canned by putting hot jelly in hot jars, lids had been simmering in water for ~10 minutes. Screwed down the bands, let cool, they popped. This method is not recommended in modern preserving books for lawyer reasons, but seems to work for me for jam/jelly.
1Q fairly reduced loquat liquid
16 oz sugar
1.5 t citric acid
~3Q fairly reduced loquat liquid
32 oz sugar
3t citric acid