How to make loquat paste

Loquat Paste

1 Wash the loquats, peel them and remove the pits.

2 Put the loquat pulp into a small cooking pot, add white sugar and mix well, marinate for 30 minutes, until the loquat juice comes out.

3 Put the pot with pickled loquats on the fire, bring to a boil over high heat, then reduce the heat and simmer for about 40 minutes until the pulp becomes puree and the water is completely evaporated. Stir constantly to prevent sticking to the pot.

4 Remove from heat and let the cooked loquat paste cool completely. Pour it into a clean and dry sealed jar and store it in the refrigerator.

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Traditional Chinese medicine uses loquat leaves as medicine to make loquat paste, which can clear the lungs, moisten dryness, relieve cough and reduce phlegm. Although this loquat paste made from fresh loquats cannot be used as a medicine, it is sufficient for daily diet therapy and it tastes sweeter and more delicious. You can drink it with water or use it as jam and spread it on bread slices to make a nutritious and delicious breakfast.

Tips

1. As long as the water is thoroughly boiled off during the production process and stored properly, homemade loquat paste can be stored for one year.

2. The loquat paste we made has a sweet and sour taste. If you like it sweeter, you can increase the amount of sugar according to your personal taste, and white sugar can be replaced with rock sugar.