How to make loquat jam How to make loquat jam

Every year when loquats are on the market in large quantities, many people like to buy and eat them. However, the shelf life of loquats is very short, and they often go bad before people have time to eat them. At this time, people want to make them into jam and preserve them, but they don’t know how to make loquat jam. In fact, the method of making loquat jam is very simple. I will write it down and share it with you later.

1. Prepare materials

The first step in making loquat jam at home is to prepare the ingredients. In addition to fresh loquats, you also need to prepare maltose, honey, a small amount of lemon juice, and a clean, sealable glass bottle. It is best to sterilize the bottle with high temperature before use.

2. Processing food

After preparing the ingredients for making loquat jam, you can also do some necessary processing on the ingredients, especially the peel, core and white membrane near the core of the loquat fruit need to be removed, and then the obtained loquat pulp needs to be cut into small pieces. Then, the cut loquat pulp needs to be marinated with white sugar for two hours.

3. Making loquat jam

After the loquat pulp is marinated with sugar, it can be directly put into the pot for boiling. You can use high heat for boiling. After boiling, turn down the heat. Then add the prepared lemon juice and simmer slowly over medium or low heat. During the boiling process, you must constantly stir back and forth with chopsticks to prevent it from sticking to the pot. After about fifteen minutes of boiling, the loquat pulp in the pot will become a thick paste. At this time, you can turn off the heat, wait for it to cool down, add honey and mix well, then take them out and put them into the bottle and seal it. At this time, the homemade loquat jam is ready.