Wash loquats and remove seeds. Place in saucepan and add enough water to barely cover fruit. Cook gently for 10 to 15 minutes, then strain through jelly bag or four layers of cheese cloth. (For greater yield of juice, twist the two ends of the bag in opposite directions until most of the juice is extracted. Then strain through clean cheese cloth or jelly bag, but do not squeeze or press.) Use three cups juice to two cups sugar (this makes a tart jelly). Measure juice, add sugar and stir to dissolve. Cook rapidly (boil) to jellying point. Skim and pour boiling hot into jelly glasses. Seal and when jars are cold, test for seal.