【homemade Loquat Sauce】

【homemade Loquat Sauce】

1. This is all the material

2. Loquat wash clean

3. Peeled and seeded

4. Cut into small pieces (a small portion is pureed with a mixer)

5. Add the white sugar, stir it, and let it sit in the refrigerator for two hours.

6. Two hours later, we will see a lot of juice from the loquat

7. Pour the pulp into the pot, boil on high heat for 20 minutes, then turn to low heat and cook for about 30 minutes. (depending on the amount)

8. Stir every other time to prevent muddy bottom

9. When the pulp becomes muddy (sandy) and the juice thickens, put the lemon shavings into the pulp and boil it

10. Squeeze in the lemon juice and continue to boil for 8 to 10 minutes until it feels thick enough

11. At this time, the loquat sauce has been boiled and turned off

12. Cool it and put it in a clean and dry glass bottle and seal it.

Tips:

1. The process of jam concentration needs to be patient and agitated from time to time;



2. The ratio of total sugar to net pulp is 1:4; if the fruit has a sour taste, the ratio is adjusted to 1:3;



3. It is better to store the jam in the refrigerator after being put into the bottle, and eat it within 1-2 weeks;



4. The role of lemon juice is to adjust the acidity. For example, fruits with a sour taste, such as hawthorn, do not need to be added.