How to make loquat sauce How to make loquat sauce at home Ingredients and tutorials

Loquat can moisten the lungs and relieve gas. Eating loquat in autumn and winter can regulate the body and prevent coughs and colds. Below we recommend loquat sauce to everyone. Let's see how to make loquat sauce so that you can enjoy loquat sauce delicacies on a regular basis.

How to make loquat sauce

1. Ingredients for making loquat sauce

To make loquat sauce, you need one kilogram of loquats, three hundred grams of sugar, and about sixty grams of fresh lemon juice.

2. Steps to make loquat sauce

Step 1: Wash the loquats.

Step 2: Heat a pot of water. When the water temperature reaches about 70 degrees and small bubbles slowly appear, turn off the heat.

Step 3: Soak the loquat in hot water for five minutes and you can easily peel and remove the core.

Step 4: Grind the loquat meat into small pieces, but do not mash it into a paste.

Step 5: Add sugar to the loquat pulp and stir to blend the sugar and pulp.

Step 6: Brew for about an hour, and the loquat will dilute the water under the effect of white sugar.

Step 7: Pour the loquat grains into the pot and boil over high heat. If the loquats have less natural moisture, you can add some water. If you like a richer taste, you don’t have to add water.

Step 8: Wait until the juice is slowly boiled away, which will take about an hour.

Step 9: While cooking loquats, steam the glass container for a quarter of an hour to sterilize it.

Step 10: When the loquat sauce becomes thick, add lemon juice and cook for another five minutes.

Step 11: Let the loquat sauce cool down until it is no less than 85 degrees, put it in a glass container, cover it with a lid and let it cool at room temperature.

Step 12: Refrigerate the loquat sauce in the refrigerator.