Homemade loquat sauce
Overview
The loquats in the old house were ripe, and the elderly father-in-law couldn't wait to call and urge his son to pick loquats. This year is a good year for loquats, and the harvest is good! It's fun to pick, but it tastes sour. My mother-in-law said that it will stop souring after being stored for a few days. Knowing that loquat has the effects of promoting body fluids and quenching thirst, clearing the lungs and relieving coughs, and relieving stomach upset, I took some home and made loquat sauce, which only lasted three small pudding bottles. A few days later, when I returned to the old house, I saw that all the loquats in the basket were broken. I felt that they could not be stored for a long time. I took them all back to Xiaojia and made four bottles of jam. I planned to give them to my parents-in-law when I went to the old house.
Tags
Ingredients
Steps
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Pipa weighing
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Soak the Pipa in water and wash away the fluff
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After peeling the Pipa, cut the flesh into a bowl, remove the core and weigh out a total of about 1140g of loquat meat.
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Marinate it with sugar for a while. I actually used 150g of sugar.
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Pour in the Pipa sauce crushed with a food processor (without adding water) and cook until thickened.
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Use a pair of chopsticks to make circles while cooking
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Take half a lemon
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Use walnut crackers and plastic bags to help,
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Squeeze the lemon juice into a small bowl
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Remove the lemon core
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Add lemon juice to the pot and cook for three to four minutes
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When it cools down slightly, pour it into a clean, water-free and oil-free glass bottle, cover it and store it in the refrigerator. This time there were exactly four bottles.
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I didn’t take any photos of the process last time, so I cooked it in a non-stick pan and made three pudding bottles of this kind.
