Kumquat Sauce
1.
Clean the kumquats and cut them apart
2.
Pinch it with your hands and turn it around, the seeds will come out, clean all the seeds
3.
Put kumquats in a basin, sprinkle with white sugar, cover with plastic wrap, put in the refrigerator, and marinate in sugar overnight
4.
Pour the kumquats that have been marinated in sugar overnight into the blender, add 400 grams of water, and stir until there are appropriate coarse particles.
5.
Pour the kumquat pulp into a stainless steel pot, boil on high heat, skim off the yellow foam
6.
Pour in rock sugar, turn to low heat and simmer slowly. Before simmering until thick, stir a few times to prevent it from sticking to the bottom of the pot
7.
Seeing that the jam is slightly sticky, you need to watch it on the side and boil it frequently. (At this time, put some lemon juice and maltose in the right amount according to your preference. I didn't put it. I don't like the lemon-flavored jam, and I think it is lemon. (Very suppressing the scent of kumquat)
8.
When the jam is very viscous, you can turn off the heat, put it into a high-temperature resistant glass bottle while it is hot, screw it tightly, place it upside down until it cools, and keep it in the refrigerator under vacuum. There is no problem for 1 month, and it must be eaten as soon as possible after opening. , So as not to deteriorate
