loquat jam
Today, I came back to find that all the loquats in the community were ripe. I quickly picked some. Because this loquat is not as sweet as the one bought in the fruit store. It is too sour to eat, so it is time to make loquat sauce. There are 888g of loquat left after the peduncle is removed. What a special number, ha ha ha. Loquat moistens the lung and relieves cough. It is rich in nutrition and can be eaten frequently.Don't put the peeled loquat for a long time. It's easy to oxidize. It's best to do it quickly. It is not recommended to soak in water, as nutrition will be lost.
Step 1 . 888g loquat, white sugar.
Step 2 . Peel and core loquat, cut into pieces for later use.
Step 3 . Marinate loquat meat with sugar for about 15 minutes, then let it out of the water
Step 4 . After marinating, pour it into a clean pot, bring it to a boil over high heat, and then reduce the heat to simmer.
Step 5 . Pay attention to stirring when boiling.
Step 6 . When the jam can be stacked together, it's good. This kind of jam is very sticky. Of course, the viscosity can be determined according to personal taste.
Step 7 . 888g loquat turned into the final 215g loquat jam.
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