Sealed sweet: homemade blueberry jam

Sealed sweet: homemade blueberry jam

Introduction:

"Blueberry has high nutritional value, rich in anthocyanins, but its price is small and expensive, and its shelf life is very short. If it is made into jam, sour, sweet and fragrant can be preserved in a small bottle. Although the jam is convenient to buy, it is not only purchased with pigment and essence, but also a lot of jam added with starch and other thickeners and stabilizers. Fresh blueberries with fresh lemon juice, sugar and rock sugar, after boiling, concentrated jam exudes fresh fruit aroma. The taste is more mellow, and the sweet and sour jam will release the aroma of blueberry and jump on your taste buds

Production steps:

Step 1: wash the lemon, take a little dander and squeeze out the juice.

Step 2: rinse the fresh and rotten blueberries and pour them into the pot. Add rock sugar and granulated sugar.

Step 3: heat over medium low heat, cook and mix.

The fourth step: mix and cook until the sauce thickens and stir in the lemon chips and lemon juice. Continue stirring for 3-5 minutes and turn off the heat.

Step 5: bottle jam while it's hot, close the lid, cool it upside down, and refrigerate.

Materials required:

Blueberry: 300g

Lemon juice: 30 ml

Lemon dander: a little

Rock sugar: 30g

Sugar: 50g

Note: 1, jam while hot into the container, the use of hot gas will be the bottle into a nearly vacuum state, increase the shelf life. 2. Eat with a dry spoon to avoid spoilage. If properly preserved, it can be stored for 2-3 weeks, so you don't need to do too much at a time. 3. When the jam is hot, it's just a little thick. When it's cold, it's even thicker. If it's thick when it's hot, it feels too dry when it's cold.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet and sour