Loquat with appropriate amount of sugar

Proper amount of salt

Steps of self-made loquat preserves

1.？ Choose fruit, because you have to eat the skin, and the candied fruit also has a taste of Q, so choose natural semi-ripe loquat without pesticides and swelling agents. This is called the long red variety in my family. (Minnan)

2.？ The loquat is pedicled, seeded and endocarped, washed and watered for an hour or two.

3.？ Sugar and salt were added to loquat pulp with good water control, and it was marinated in a sealed barrel for 3 days.

4.？ After three days, all the sugar melted and all the juice came out. Loquat meat is in a semi-dry state, so you can take it out and start making preserves.

5.？ Stir-fry with sugar and keep stirring. This process takes an hour, depending on the water content of the pulp.

6.？ This color is almost off.

7.？ Put the baking tray flat and let it dry for a while to collect the juice, so that the preserves will be more Q-shaped.

8.？ All right, it's out of the pot. The beautiful bag is full of saliva and wood.

9.？ Finally, I canned it and went to find something to eat. Taste sweet and sour, appetizing.