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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

LOQUAT JELLY
 

 Pit the loquats and cover the pulp with water, cook until soft, and strain in a close sack. To 1 pint of the juice take 1 pint of sugar. It is best to make it in small quantities, as it gets clearer. Always cook in a granite saucepan, never use tin. Cook until a little tried in a saucer will jell.

Sister Barbara Kindig, Inglewood, Cal.