How to make blueberry jam delicious, how to make blueberry jam delicious

Ingredients: 300 grams of blueberries.

120 grams of white sugar.

Lemon half blueberry jam recipe.

Wash the blueberries, drain and pour into the pot.

Add granulated sugar in two portions. Blueberry jam is not the same as strawberry jam in that it doesn't need to be marinated in advance, and it doesn't have to be cut or crushed. Pour half of the sugar into it first.

Turn on a low heat. Stir with a wooden spoon.

The sugar slowly melts, and the juice from the blueberries comes out.

Reduce the heat to medium and continue stirring. Pour the rest of the sugar into it until the first sugar is completely melted.

When the sugar is completely melted, pour in the lemon juice. If the blueberry itself is very sweet, you need to use lemon juice to adjust the sweetness and sourness. If the blueberries themselves are relatively sour, lemon juice can be reduced in moderation; If blueberries are too sour, you can even use lemon juice.

If there is too much fruit acid, the blueberry jam will be thick and hard.

During the boiling process, there will be foam, use a fine mesh spoon to skim off these foam, so that the color of the jam is clean and beautiful.

7 minutes passed. Remove from heat. Put some water in a small bowl and add two or three drops of jam, if the jam melts, it means that it has not been boiled well.

**, boil for a while; On the contrary, if it does not dissolve, it still remains in a semi-solidified state, which means that it is boiled well. The amount of 300 grams of blueberries is completed in less than 10 minutes from boiling in the pot to turning off the heat, and in the fifth step, I write "medium to high heat" again. Some people say that 40 minutes haven't been boiled well.,I don't understand how to boil it (the amount of time will be relatively extended.,But that's another story)。。

Serve hot in sterilized glass bottles and close caps. The lid should not be too tight, and a little loose (the spoon used to scoop the jam should also be sterilized). Boil in boiling water for 5 minutes (do not turn the bottle upside down.)

amount of water a little below the cap). This is done to expel the air from the glass bottle and extend the shelf life.

Cool and place in the refrigerator.

It will become very thick after refrigeration, a bit like jelly, which is normal.

Jars for jam are best served in small bottles, with a capacity of 100 ml preferred. Once opened, the sooner you finish it, the better. If it is in a large bottle, it will be eaten for a long time, and the effect of opening and closing will be preserved.

After the amount in the recipe was made, there were less than two bottles of 100 ml.

Tips: 1 Do not reduce the amount of granulated sugar, the jam can only be preserved when the sugar reaches a certain level. The optimal ratio is 38% of blueberries' sugar, but if you boil them at 50%, you can extend the shelf life.

Don't force it to be "too sweet" below, there is no jam that is not sweet, how to save it if it is not sweet?

2 Use a clean spoon for each use.

3. If the sealing and storage work is done well, it can be stored in the refrigerator for half a year. However, please consume within two weeks after opening. (Don't ask me how long it lasts at room temperature, I haven't tried it!)

I hope you'll let me know after you try it. Jams from supermarkets are placed on the shelves without refrigeration because of additives. ）

4 Do not use an iron pot or aluminum pot to boil the jam. Use stainless steel, ceramic pot, which is not easy to oxidize after contact with fruit acid.

Preparation of blueberry jam.

1.Add a pinch of flour to the blueberries, add a little water, scrub them a few times, and rinse them with water.

2.Put a crisper bag over your hand, crush the blueberries and put them in a nonstick pan.

3.Drizzle in the juice squeezed out of a small half lemon; Bring to a boil on high heat, change to low heat, and turn off the heat when the thick bubbles increase.

4.When the jam is lukewarm, add two or three drops of lemon juice and honey to adjust the sweetness; After washing the bottle, soak it in boiling water, dry it, and then put the jam in it and refrigerate it.

Steps. 1.Wash the blueberries and put them in a small enamel pot and add the sugar.

2.Add the lemon juice.

3.Add water again.

4.Place on the fire, bring to a boil, then reduce the heat to low and simmer slowly.

5.When the soup becomes smaller, stir it from time to time to prevent the bottom from sticking.

6.Turn off the heat when it becomes visibly thicker.

7.Place the cooked jam in a sterilized, airtight jar and secure the lid.

8.After cooling, keep it in the refrigerator and start eating it after a few days, it tastes better.

There are too many blueberries to eat, so they are made into sweet and sour [blueberry jam].

Blueberry sauce toast, very tasty.

How to make blueberry jam? Clean the blueberries, pour in rock sugar, boil until sticky, reduce the juice, and roll it with bread and toast.

1. Raw materials: blueberries, lemon, honey.

2. Prepare a pound of blueberries (500g), because the blueberries you bought taste more astringent, so make them into sauce and judge Zen, and you can dip it in bread or cake in the morning.

3. Wash the blueberries with flour (washing with flour can wash the hoarfrost on the blueberries).

4. Beat the blueberries into a pulp (it is more difficult to crush them with a spoon, so choose a blender to crush them, which is more convenient).

5. Prepare some honey (no honey can be replaced by sugar, I personally like honey, it tastes better) because there is no lemon at home, so there is no addition, if there is lemon juice, also put some lemon juice, on the one hand, it can increase some sweet and sour taste, mainly to play the role of bright dust to natural preservative, can play a role in extending the shelf life.

6. Add honey and boil until boiling, stirring constantly with a wooden spoon to avoid sticking to the bottom.

7. Stir continuously during the cooking process until it is viscous before washing, and then turn off the heat. Boil until thick and pour out.

8. After the blueberries are cooled, put them in a clean sealed jar without water and oil, seal and refrigerate them, and take them as you eat.

1. Clean the fresh blueberries and drain them on the hill for later use.

2. Boil the white sugar and water 2:1 over low heat to make syrup for later use.

3. Pour the blueberries into the boiled syrup, bring to a boil and stir over low heat until the blueberries burst the pulp and the flesh separates and the sauce becomes viscous.

4. Pour the lemon juice into the blueberries and stir well.

5. After cooling, you can filter out the blueberry skin, or you can not filter it, put it in a sealed jar, and refrigerate it.

6. Blueberry jam is a kind of sauce, the main ingredients are frozen blueberries and sugar, which are produced in the United States and Canada. Blueberries contain a large amount of cyanthocyanin, which can promote the regeneration of rhodopsin in retinal cells, prevent severe myopia and retinal detachment, and improve vision.

Blueberries are a very nutritious food, and blueberries can be used in many delicacies, the most common of which is blueberry jam. How do you make blueberry jam delicious? Preparation of blueberry jam.

Blueberry Jam Preparation Blueberry Jam Recipe 1Pick and wash the blueberries and prepare the honey 2There were no lemons left at home, so I didn't bother to go out and buy them, so I used three tablespoons of lemon juice with honey 3

Put the blueberries in a saucepan and pour in three tablespoons of lemon honey juice 4Crush all the blueberries with a spoon 5Put it on the induction cooker and turn on low heat and simmer slowly for 6

Pour 50 g of honey 7Cook for about half an hour and turn off the heat when the blueberries become sticky 8After the sealed bottle is scalded with boiling water, it is emptied to dry, and the blueberries are received in the bottle and refrigerated.

Blueberry jam recipe two.

1.A box of blueberries, half a lemon Blueberries are a box bought in the supermarket 2Blueberries have lemon juice squeezed out of the juice add an appropriate amount of water to a pot and bring to a boil 3

Hang the lemon peel off the white part of the raw surface and cut it into shreds, lemon is a plant antioxidant Oh can prolong the storage time of the jam, and at the same time can also make the jam have a faint lemon aroma 4Then simmer over low heat, stirring constantly, to prevent the pan from sticking 5Prepare a bowl of water, scoop up a little blueberry jam with a spoon, if it is spread like above, the instructions are not good, and continue to boil, if it looks like a drop below, it will not spread It means that it is okay 6

You can get out of the pot 7Place the prepared blueberry jam in the prepared glass vial and seal wellIt's beautiful, so remember to store it in the refrigerator, and if you open it, you should eat it as soon as possible