Spring means loquat season in Charleston, and loquat season in Charleston means engaging in tree-climbing and minor trespassing to yield a very-much-worth-it loquat jam.
It’s simple — peel the loquats, remove the seeds, and cook over medium heat with the juice of one lemon and a half cup of sugar (most recipes call for three or four cups, but a half cup was plenty). Bring to a boil for a few minutes, and then let simmer over low to medium heat for an hour. Fill your jars and consume! I love it with yogurt and oatmeal, on toast, or by the spoonful.