1. Prepare the ingredients and wash the loquat (the lemon is not used because the acidity of the jam is already very good)
2. Put the loquat in hot water and blanch it, then let it cool, so that the skin can be peeled off easily
3. Peel the loquat, cut open, remove the core, remove the internal albuginea, and cut into small pieces
4. In a stainless steel pot, pour white sugar and mix well, marinate for half an hour, until a lot of juice oozes
5. Bring to a boil on medium heat, add rock sugar, turn to low heat and simmer until it is sticky. Keep stirring during this time to prevent sticking to the pan
6. When it is lukewarm, put it in a glass bottle that has been boiled in boiling water, sterilized and dried thoroughly. After cooling, put it in the refrigerator and eat it as soon as possible.
