Honey Kumquat--a Little Expert on Cough and Asthma
1.
Remove the handles, rinse and drain the kumquat, rub the surface of the peel with salt, rinse with clean water and drain the water.
2.
Take a kumquat and cut it in half twice and cut it into four pieces. Treat the rest in the same way. Sprinkle with sugar and mix well. Cover with plastic wrap and marinate in refrigerator for one day.
3.
Take out the marinated kumquats, add rock sugar and water.
4.
Boil water in the pot, open the lid and simmer on medium heat. When the core rises, use a colander to scoop it out.
5.
About 20 minutes, the amount of water is low, and slowly simmer on low heat.
6.
In the state of gum, the flesh has become translucent and bright, and the juice is very sticky. That's it.
Tips:
The peel should be gently rubbed with salt, and then rinsed with water. While washing, you will smell the fragrance released.
When cutting the kumquat, I removed a part of the core of the fruit. Of course, I didn't need to remove it, because it will come up a lot when the kumquat is boiled later, and it can be slowly scooped out with a colander.
Kumquat can be drunk with water, eaten with yogurt, can be poured on your favorite snacks, and used in cakes. It is also an all-rounder.
After the jam is boiled, add it to the glass bottle in a warm state, close the lid immediately, put it in hot water and cook it again. This is also to keep it longer.
If the disinfection work is done well, a bottle of jam can be stored in cold storage for 2-3 months, but please eat it as soon as possible!
