【Loquat jam】

Overview

Before the loquat season is about to end, let’s quickly make a pot of jam! In order to live up to these delicious jams, I bake white toast for three consecutive days to make my toast-obsessed baby girl enjoy it! Let’s talk about the nutritional value of loquats. When you mention loquat, you may immediately think of the famous loquat cough syrup! Loquat is not only delicious, but also has high medicinal value. Loquat is commonly used in medicine to treat coughs and other illnesses. Because the organic acids contained in loquat can stimulate the secretion of digestive glands, it has considerable effects on increasing appetite, helping digestion and absorption, quenching thirst and relieving heat. Loquat contains amygdalin, which can moisten the lungs, relieve cough, eliminate phlegm, and treat various coughs. Loquat fruits and leaves have the effect of resisting influenza viruses. Regular consumption can prevent colds in all seasons. Loquat leaves can be dried and made into tea, which has the effect of releasing heat and lowering qi, soothing the stomach and reducing inverse conditions. It is a good anti-vomiting product and can assist in the treatment of various vomiting and hiccups. The ancients also had a special liking for loquats. They enjoyed picking them after visiting gardens, drinking wine...! The water in the duck pond is shallow and deep, and the weather for ripe plums is half sunny and overcast. The east garden contains wine, the west garden is drunk, and all the loquats are picked.

Tags

• dessert
• children
• afternoon tea
• jam
• fast food
• lemon
• loquat
• maltose
• white sugar

Ingredients

Steps

1. 1 The production process is a bit long, but it’s very simple! Here’s a close-up of the finished product first! Do you smell the fragrance?

   

2. 2 Beauty comes out of the bath!

   

3. 3 Finished product picture three

   

4. 4 Finished product picture 4

   

5. 5 Raw material picture

   

6. 6 Prepare a basin of light salt water

   

7. 7 Squeeze lemon juice and set aside

   

8. 8 Take a knife and gently scrape along the skin of the loquat (this makes peeling easier; for ripe loquats, this step can be omitted)

   

9. 9 Trim off the top

   

10. 10 Easily remove the outer skin; cut open and remove the core

    

11. 11 After peeling, immediately immerse in light salt water (to prevent oxidation and blackening) and finish peeling in sequence

    

12. 12 Decant the light salt water and add lemon juice

    

13. 13 Add white sugar, mix well, and marinate in the refrigerator for about 2 hours

    

14. 14 How it looks after marinating

    

15. 15 Boil over high heat

    

16. 16 If there is any foam, you can throw it away

    

17. 17 Turn on high heat and let the water evaporate as quickly as possible

    

18. 18 Boil until the color becomes darker and becomes transparent amber

    

19. 19 Mix with a food processor for 20 seconds (this step can be omitted)

    

20. 20 Add maltose

    

21. 21 There is no granular pulp in the pot now, and it will easily stick to the pot. Use a spoon to stir slowly over low heat for 5 to 10 minutes. The jam will be ready when it becomes transparent

    

22. 22 After the jam is boiled, let it dry for a while before bottling it. After it cools down, store it in the refrigerator (with good sealing, turn it upside down immediately after filling the jam to keep it longer). Make them and it will be dark!

    

23. 23 Supplement: When the jam is just starting to cook, you don’t need to stir too much. You can sterilize the jam-packing utensils at the same time (boil the water and simmer for 5 to 10 minutes, drain the water before bottling)