Loquat Butter

Wash loquats and remove ends and seeds.

Cut in half and place in a suacepan with the lemon juice and water.

Add lemon halves and cinnamon sticks.

Bring to a boil, stirring occasionally, and cook for 30 minutes.

Remove the lemon and cinnamon sticks.

Continue cooking until mushy.

Puree in a food processor or food mill.

Put puree in a heavy pan and add sugar.

Stir occasionally for 15-20 minutes until puree is thick and spreadable.

Put into hot jars, clean rims and seal.

Process in a water bath canner for 10 minutes.