Flycaster posted this recipe - Spiced Pickled Loquats
5 lbs firm loquats, stem and blossom ends trimmed (leave the skin and seeds)
pickling syrup:3 c sugar, 2 1/2 c water, 3 1/2 c cider vinegar, 1 tbs whole cloves, 1 tbs whole allspice, 1 stick cinnamon
Bring the syrup to a boil, put in fruit and cook until tender. Put fruit in sterilized jars, fill jars with hot syrup, and seal.
Let your jars sit for at least a couple weeks for the flavors to develop. These make a fabulous appetizer if you remove the seeds and stuff the loquats with plain chevre.