How to make loquat jam

Many times, we envy others for having a relative who can cook, so that we can enjoy delicious meals after get off work. Instead of envying others, it is better to do it yourself. Below we will introduce to you how to make loquat jam.

1.1 After soaking the loquat in hot water, the skin can be easily peeled off. We peel and core the loquats, take out the flesh and cut it into small cubes. You can also use a blender to crush it, but I'm too lazy to wash it, so I didn't use it.

2.2 After rinsing the loquats, put them in a deeper container, pour in hot water (about 60 to 70 degrees), and soak for 5 minutes.

3. Pour the chopped pulp into a clean pot, add sugar, stir, and let stand for an hour.

4. After an hour, we will see that the loquat has produced a lot of juice, hehe. ——This is why I said "don't add a drop of water", because even if you add water, it will still take time and fire to boil the water dry. Basically, I think it is still easier to boil if you cut the pulp into smaller pieces.

5. Start cooking. Remember to stir it from time to time to avoid sticking to the pot. (If you like a more delicate taste, you can press it with a spoon while cooking)

6. When it becomes thick, squeeze in the lemon juice and continue to cook for four or five minutes until it feels thick enough.

The loquat jam introduced above is actually very simple to make, so can you still sit still and wait until now? Run quickly, go to the kitchen, the place that now belongs to you, and realize your dream of making this delicious dish.