How to make loquat sauce delicious, common methods of loquat sauce

Peeled loquat meat: 1200 sugar: 300

Lemon juice: 60 pounds

Practice steps

1. Add water to the pot and cook until it is about 70 degrees, that is, when the water begins to bubble, turn off the fire and put in the washed loquat. You can easily peel and core it in about five minutes.

2. Use the processor to break the loquat meat, but not too much, and you can see the small pulp.

3. Add 300 grams of sugar;

4. Stir to make sugar and pulp fully contact; Let it stand for about an hour, and then loquat will produce some juice, so without adding water, it will make the sauce taste stronger and reduce the cooking time;

5. Boil over medium heat. After the liquid level rises, turn to low heat and slowly cook the juice (about 45 minutes to 1 hour).

6. Use this time to steam the clean glass container in the pot 15 minutes or so. When the sauce is sticky, add 60g lemon juice, continue to cook for about five minutes, and turn off the heat when it feels sticky enough;

7. After cooking, put it in the pot to cool. When the temperature of jam is not lower than 85℃, bottle and cover tightly. Let it cool thoroughly at room temperature, and then store it in the refrigerator.