This time, the blueberry was picked in the orchard. The practice of jam is the Ojimian teaching of blueberries~~
Wash the blueberries and drain the water into the pot.
Add sugar twice. The practice of blueberry jam is different from strawberry jam, without pickling in advance, or cutting or crushing. First, pour half of the sugar in.
Open a small fire. Stir with a wooden spoon.
The sugar slowly melted and the juice in the blueberry came out.
Turn to the fire and continue to stir. Until the first added sugar is completely melted, pour the rest.
After the sugar is completely melted, pour the squeezed lemon juice. If the blueberry itself is very sweet, it is necessary to use lemon juice to regulate the sweetness and sourness. I ask, the fruit is very sweet. You only feel sugar when you put sugar. If the blueberry itself is sour, the lemon juice can be reduced in moderation; if the blueberry is sour, it is not necessary to use lemon juice. If the amount of fruit acid is too much, the blueberry sauce will be thicker and harder.
During the cooking process, there will be floating foam, and the floating foam will be removed with a fine mesh spoon. The color of the jam is clean and beautiful.
7 minutes passed. Turn off the fire. Put some water in a small bowl and add two or three drops of jam. If the jam that has been dripped in is opened, it means that it has not been cooked. Open fire, and then squat for a little while; on the contrary, if you do not open, or maintain a semi-solid state, it means you are good. The amount of 300 grams of blueberries, from boiling in the pot to the flame, completed within ten minutes.
Put it in a sterilized glass bottle and cover it. Do not cover the lid too tightly, with a little loose (the spoon of the jam should also be disinfected). Put in boiling water for 5 minutes (the bottle does not need to be placed upside down. The amount of water is below the bottle cap). This is to discharge the air in the glass bottle and extend the shelf life. Cool and put in the refrigerator. It will become very thick after refrigerating, a bit like jelly, which is normal.
It is best to use a small bottle in a bottle filled with jam. The best size is 100 ml. Once opened, the sooner you eat, the better. If it is packed in a large bottle, it will take a long time to eat and the effect of opening and closing will be preserved.
After the amount in the square is made, the two bottles of 100 ml are not available.
1 Do not reduce the amount of sugar. When the sugar reaches a certain level, the jam can be preserved. The amount of sugar used is 38% of the blueberry is the most appropriate ratio, but if you use a 50% ratio, you can extend the shelf life. 2 Use a clean spoon every time you take it. 3 If the seal is well done, it can be stored in the refrigerator for half a year. However, please use it within two weeks after opening. (Don't ask how long I can save at room temperature, I haven't tried it! I hope you will tell me after the test. The jam in the supermarket is placed on the shelf without refrigeration, because there are additives.) 4 Do not use iron for cooking jam. Pot, aluminum pan. Use stainless steel, ceramic pot, this pot is not easy to oxidize after contact with fruit acid.