Ingredients
loquat
250g
water
100g
Salt
500g
The method of canned loquat syrup
- The local loquat is relatively small and the color is not very attractive. After picking a few loquats, no one eats them anymore. It’s a pity to throw them away. Boil them into loquat syrup so that they won’t be wasted
- It doesn’t matter if the outer skin of loquat is not damaged and the color is green at all. Clean the loquat with water and discard the excess water
- Add an appropriate amount of water, salt, and stir to melt the loquat in a bowl. After peeling and removing the seeds, soak the loquat in salt water to prevent oxidation and discoloration
- Put water and rock sugar in a small pot, boil over high heat until melted. Add 2 liang of rock sugar to 1 jin of water. Boil the sugar water at this ratio to make it sweet and delicious, without feeling greasy. Boiling water with rock sugar has the benefits of reducing phlegm, coughing, and clearing heat. It is not recommended to use white sugar instead
- Bring the sugar water in the pot to a boil, add loquat fruit pulp, and simmer over medium heat for about 5 minutes
- Boil the loquat flesh until the color becomes slightly translucent, then turn off the heat
- Let the loquat pulp cool for a while, then put it in a sealed jar and refrigerate it for a week
- In spring, even if you don’t eat apples, you should eat loquat. Boil it in water for many benefits, which can save a lot of money a year
