Loquat jam

Loquat jam

Introduction:

"There is a big loquat tree in the courtyard of the unit, which looks like a big umbrella. Each leaf is full of vitality. It's really green and beautiful. Recently, I saw that it was covered with a bunch of loquat fruits. They are round and lovely. That day, I went to the tree and wanted to take some pictures. Two young men quickly came out of the tree and muttered to me: what fell on the ground is, it's a pity not to eat. Hehe, I dare to be here to maintain public order. Since that day, I have been coveting the loquats I planted at home. Today, I finally got what I wanted. I got a big bag of loquats from my friends. They are not big, and they don't look the most beautiful, but they are really sour, sweet, pure and delicious. I boiled loquat jam in the morning. I haven't cooked it for a long time. It's a bit raw. The jam tastes sour, but it's still delicious! While loquat is still on the market, let's get started! "

Production steps:

Step 1: wash and drain the loquat.

Step 2: peel and seed loquat.

Step 3: add some rock sugar. Although the granulated sugar is antiseptic, it is not added because it is heated

Step 4: add lemon juice.

Step 5: cook without water.

Step 6: when the pulp is transparent, soft and rotten, turn down the heat and roll while stirring.

Step 7: Boil the bottle with boiling water, cool the jam slightly and put it into the bottle.

Materials required:

Loquat: moderate

Lemon: one

Rock sugar: right amount

Note: rock sugar is not a lot, direct eating taste is particularly good.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet and sour