Homemade Loquat Jam

Homemade Loquat Jam

1. Ingredients: 1100g loquat (600g pulp), 1 lemon (40g juice), 200g rock sugar, 60g maltose;
Pick loquats, remove the handles and wash them;

2. The loquat is cored one by one, and the two ends of the loquat are cut off with a knife during core removal. It is easy to remove the core and the layer that covers the core.

3. Place the cored pulp in a clean container;

4. Wash the lemon, squeeze the juice after cutting, take 40g;

5. Cut the loquat into small cubes, mix the lemon juice and rock sugar in a glass bowl, and seal it with plastic wrap. Put it in the refrigerator for 10 to 12 hours, and stir once every 3 to 4 hours;

6. Wash the glass jam jars and put them in the pot, add water to the jars, and cook for 15 minutes;

7. Take out the upside down and let it dry for later use;

8. Take out the marinated loquat pulp;

9. Add maltose;

10. Pour into the pot, heat on medium and low heat and stir from time to time,

11. Remove the astringent juice after boiling;

12. Continue heating and stirring until the jam is concentrated to only 1/2; when the jam is thick, turn off the heat;

13. Put the jam into the bottle, close the cap tightly, and buckle while it is hot; after buckling for 30 minutes, wash the bottle body, keep it at room temperature for 3-7 days, and then put it in the refrigerator.

14. The jam can be eaten after 3~7 days of fermentation~

Tips:

Slowly simmer over medium and small fire, stirring constantly;