Thoroughly wash the loquats. Then chop and de-seed them. Slice them into quarter pieces or smaller and place them in a stock pot.

Juice the lemon and toss the loquats in the juice.

Chop the vanilla bean in pieces and add to the stock pot with the fruit.

Add the sugar and pectin to the stock pot and bring to a boil stirring often.

Once the fruit begins to boil, reduce to a simmer and cook for 1 hour. Continue to stir occasionally.

After 45 minutes, or near the end of the cooking time, remove the vanilla bean.

After 1 hour remove the jam from the heat and add to the jam jars while still warm.

Be sure to follow the sterilization guide for the jam jars included in this post! Do not add the jam to unsterilized jars!

Store in the fridge for up to a year and to use spread across your favorite breads, muffins, or add to ice cream!