Wash loquats and remove ends and seeds.
Cut in half and place in a suacepan with the lemon juice and water.
Add lemon halves and cinnamon sticks.
Bring to a boil, stirring occasionally, and cook for 30 minutes.
Remove the lemon and cinnamon sticks.
Continue cooking until mushy.
Puree in a food processor or food mill.
Put puree in a heavy pan and add sugar.
Stir occasionally for 15-20 minutes until puree is thick and spreadable.
Put into hot jars, clean rims and seal.
Process in a water bath canner for 10 minutes.
