Loquat jam making method and tutorial

Loquats are sweet and refreshing, can moisten the lungs and relieve coughs, and can also promote digestion, but the shelf life of this fruit is very short. In order to eat loquats for a long time, people like to make fresh loquats into jam and preserve them. However, many people do not know how to make loquat jam, and do not know how to make fresh loquats into jam. Today, the editor will write down the specific method of making loquat jam and tell you. I believe that you will learn it after reading it.

How to make loquat jam

Ingredients for loquat jam

When you make loquat jam at home, you need to prepare 800 grams of fresh loquats, 200 grams of sugar, half a lemon, and a clean, sealable glass bottle, and make sure there is no water or oil in the bottle.

How to make loquat jam

1. Fresh loquats must be ripe. Rinse them with clean water, put them in a deep container, and pour in hot water. The water temperature should be around 70 to 80 degrees. After pouring in the hot water, let the loquats soak for five minutes.

2. After taking out the soaked loquat, easily tear off the skin on the outside, then remove the core in the middle of the loquat, take out its pulp, cut them into small cubes, and then use a food processor to puree the pulp for later use.

3. Put the prepared loquat puree in a pot, add the prepared white sugar and marinate for one hour. You will find that a lot of juice has been marinated. You can turn on the fire and add the lemon juice of half a lemon. Mix well and simmer slowly. When the loquat pulp in the pot is boiled into a thick and almost transparent paste, you can turn off the heat.

4. After the loquat jam in the pot has cooled down, take it out and put it into the prepared glass bottle, seal the bottle mouth, and put it directly into the refrigerator for storage. You can take it out and eat it anytime when you want to eat it.