THE MEDLAR AND THE LOQUAT 65 



are prettier if made from the whole, fresh fruit instead of 

 from the jelly pulp. For the jam wash and seed the fruit, 

 removing the blossom end and any discolouration or im- 

 perfection. Place over the fire, barely covering with cold 

 water and cook slowly several hours till very tender and 

 deep red in colour. No water will be needed in addition 

 to that first placed on the fruit as its juiciness requires 

 reducing rather than otherwise. When cooked down 

 add sugar in equal measure and continue to cook down till 

 of proper consistency — two hours or more, when as much 

 as four or five quarts are used. The ripe loquats make 

 a yellower jam, lacking the rich colour though of excellent 

 flavour. 



