Homemade loquat paste boiling method is as follows:

Tools/materials: 4 pounds of fresh loquat, 600 grams of yellow rock sugar, 4 grams of Chuanbei, water, pots, bowls, pots, spatulas, anti-scalding gloves, glass bottles.

1, the basin poured into the appropriate amount of water, the loquat into the hand gently wash the surface as well as the two parts of the head, placed in a cool ventilated place to control the dry water, you can also use kitchen paper towels to gently dry.

2, pull off the loquat tip, peel off the skin, and then break open to remove the kernel, next to the kernel of the layer of membrane also do not want to, the pulp are put into a bowl standby.

3, the loquat pulp into the pot, add rock sugar, low heat heating and stirring, loquat began to slowly out of the water, continue to heat and stirring from time to time, 10 minutes after the water to reach the maximum, 20 minutes after the rock sugar completely melted, continue to stir, 40 minutes after the water has evaporated part of.

4, 50 minutes after the consequences of the meat has a little sticky, there will be some jam from time to time splashed out, this time pay attention to wear anti-scald gloves, to this more viscous state when added to the Chuanbei powder, continue to heat and stir.

5, all the pulp is soft and rotten translucent gelatin, spatula lift will be hanging on the top, this state will be more viscous after cooling, put to warm when bottling, completely cooled after the lid sealed refrigerated storage.