Loquat Jam - cooking recipe

Ingredients

6 cups loquats, pitted (save some pits and cut in half)
6 cups sugar
1 cup water
1 cinnamon stick
1/2 cup bermuda gold liqueur

Preparation

Boil together the sugar, water, cinnamon stick, Bermuda Gold and fruit, along with a handful of pits for color until thickened.
Remove cinnamon stick and rub through a sieve and cool.
Store in very clean jars.
Seal, label and date.
Keeps for 2 months in the refrigerator.