Homemade loquat jam

Overview

How to make delicious homemade loquat jam? In fact, making homemade loquat jam is very simple. You can learn how to make it by following the instructions on how to make homemade loquat jam. Rock sugar has the functions of moistening the lungs, replenishing the lungs and replenishing qi, harmonizing the stomach and moistening the lungs, relieving coughs and reducing phlegm, nourishing yin and promoting fluid production, moistening the lungs and relieving coughs. Therefore, when loquat meets rock sugar that moistens the lungs, the loquat's effects of relieving cough, harmonizing the stomach, and resolving phlegm are fully exerted, and can better prevent and treat respiratory diseases.

Tags

• dessert
• children
• afternoon tea
• jam
• fast food
• loquat pulp
• maltose
• rock sugar
• lemon juice

Ingredients

Steps

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

   

2. 2 Peel the loquats one by one. Use a knife to cut off both ends of the loquat. It is easy to remove the core and the layer surrounding the core.

   

3. 3 Place the pitted fruit pulp into a clean container;

   

4. 4 Wash the lemon, cut it in half and squeeze the juice, take 40g;

   

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

   

6. 6 Wash the jam glass bottle and put it into the pot, add water to cover the bottle and cook for 15 minutes;

   

7. 7 Take it out and turn it over, dry it and set aside;

   

8. 8 Take out the pickled loquat pulp;

   

9. 9 Add maltose;

   

10. 10 Pour into the pot, heat over medium-low heat and stir occasionally,

    

11. 11 After boiling, remove the astringent juice;

    

12. 12 Continue to heat and stir until the jam is reduced to only 1/2; turn off the heat once the jam is thick;

    

13. 13 Put the jam into a bottle, close the bottle cap tightly and invert it while it is hot; after inverting it for 30 minutes, wash the bottle body and leave it at room temperature for 3 to 7 days before placing it in the refrigerator.

    

14. 14 The jam after fermentation for 3~7 days is ready to eat~