In article <ACmdg.9841$qn2.8408@trnddc04>,
"Rich Hollenbeck" > wrote:

> I've never had success making jelly. The recipes tend to be very vague
> about how much pectin to use. They usually say to use "a box" of pectin,
> how ever much that is. I've seen recipes that call for a little lemon
> juice, but I've read that the acid in foods like acid or pineapple will
> inhibit the gelitinization, so I would prefer to avoid making all my jellies
> taste like lemons. I have a nearly unlimited supply of loquats that are
> beginning to overmature. and I want to make some nice loquat jelly from
> them.
>
> Any excellent recipes for loquat jelly out there? Should I use liquid or
> powdered pectin?
>
> Thanks.

Sounds like loquat jelly can be made without added pectin.
Ask at rec.food.preserving

http://www.uga.edu/nchfp/how/can_07/loquat_jelly.html

--
-Barb
<http://jamlady.eboard.com> Updated 5/22/2006, Church Review completed
"If it's not worth doing to excess, it's not worth doing at all."