1. Wash loquat and soak it in light salt water for 5 ~ 10 minutes.

2. Remove the core, head and tail, leaving only the meat. Pay attention to pick out the broken ones in the process.

3. Sprinkle the sugar into the pot and turn it gently to make the sugar evenly dispersed.

When the sugar melts the pulp and comes out of the water, it can be cooked with fire.

5. Have a big fire. At first, the color was yellow. At this time, you don't have to turn it over, so as not to spoil the pulp and affect the taste.

6. Slowly, the color becomes darker, approaching amber. At this time, it is necessary to start gently stirring clockwise to avoid sticking to the pot.

7. When the juice becomes sticky and the color turns bright amber, you can turn off the fire. Remove the stove, air it to about 30 to 40 degrees Celsius (touching the pot won't burn your hands), pour in honey and stir gently.

8. Bottle after the temperature is completely lowered.