-
1
Wash the loquats.
-
2
This is about 600 g.
-
3
Put 1 cup (200 ml) of white wine in a pot.
-
4
Cut the loquats in half.
-
5
Scoop out the seeds and bitter inside parts with a spoon.
-
6
Take off the end bit with the spoon at the same time.
-
7
The photo shows the removed end bit and seeds.
-
8
Turn the loquat over and peel off the outer skin.
-
9
Take off the stem end too, and it's done.
-
10
I used yurizumi'sas reference for prepping the loquats.
-
11
Dip the loquats in water with lemon juice in it (to rinse off them off), and put into the pot with the white wine.
-
12
All the loquats are in the pot now.
-
13
If they are not covered, add some more white wine or water.
-
14
Add 1/2 cup (100 ml) of granulated sugar.
-
15
Simmer over medium heat for a bit less than 10 minutes, while removing the scum.
-
16
When your ladle becomes filled with scum.
-
17
It's better to add a bit more really.
-
18
If you blow on it, the surface scum will scatter.
-
19
Repeat 2 to 3 times.
-
20
This is after blowing on it once.
-
21
You won't waste the syrup.
-
22
Turn the heat down to low, and cover the surface of the pot contents with a piece of paper towel or absorbent paper with a hole cut in the middle.
-
23
Cover with a lid that is left partially open, and simmer for another 10 minutes over low heat.
-
24
You can stop cooking it before this step if you prefer.
-
25
Done.
-
26
Store them in jars that have been sterlized in hot water that is at least 80C.
-
27
I put them in a jar.
-
28
My famiy eats it with yogurt every morning.
