How to make blueberry jam, how to make blueberry jam

Have you seen Blueberry Night? Blueberry jam oh, sweet and sour, delicious, want a blueberry flavor kiss.

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 should use lemon juice to adjust the sweetness and sourness, if the blueberry itself is relatively sour, the lemon juice can be reduced moderately; 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 should be completed within 10 minutes from boiling in the pot to turning off the heat.

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.

Teach you how to make your own jam at home, it's easy to make, and it doesn't contain additives, so it's very healthy.

Peaches in spring, strawberries in summer, grapes in autumn, and yuzu in winter are all the best in season. But we often also want to make fruit jam to preserve the taste of the season.

Homemade jam is quite simple, only 3 ingredients of fruit, sugar, and lemon juice are needed, and the amount of sugar can be controlled by yourself, which is very healthy.

Last night I went to a friend's house and she brought out homemade blueberry jam for us to eat, and it was very refreshing and delicious because it was chilled.

Afterwards, I went to the supermarket to buy some blueberries and asked a friend to teach me how to make blueberry jam, originally I thought that making blueberry jam should be quite complicated, but after I actually made it, I found that it was relatively simple, and my friend also told me how to make it to extend the shelf life of homemade jam.

To extend the shelf life of homemade jams, here's what you can do:

1. Clean the jam bottle, cap, and spoon for dispensing, and soak it in boiling water for disinfection, which can greatly reduce the possibility of deterioration.

2. Use a clean spoon every time you take it, and don't bring other food into the bottle.

3. If you make a lot of jam, try to put it in multiple small containers, and open another bottle after eating.

4. If you don't eat jam in the short term, you can freeze it, and then put it in the refrigerator to thaw it slowly when needed.

Let's take a look at how to make blueberry jam!

Ingredients: 300 grams of blueberries, 1 lemon, 100 grams of sugar, 2 slices of toast.

Production method: 1. Disinfect the small glass jar of blueberry sauce with boiling water, then wash and dry it for later use.

2. Wash and drain the blueberries, remove the stems, and pick out the bad fruits; Squeeze the lemon out of the lemon juice (lemon juice helps release pectin).

3. Then put the blueberries and white sugar into a pot, heat them warmly, and press the blueberries with a wooden spatula (you can use the mashed potato presser to press) to decompose faster.

4. Stir continuously and heat over low heat, add lemon juice after the water comes out and the pulp becomes soft, and stir continuously (15 to 20 minutes).

5. After seeing that the jam is boiled and viscous, test the viscosity (scratch test), drop a drop of jam on the plate, lift it vertically, and reach a slow-flowing consistency.

6. Then put the jam into the small glass jar prepared earlier, and dip some jam in the toast bread in the morning, which will make people more appetizing!

Delicious secrets: 1. How to take and preserve jam.

Use a clean spoon every time you take the jam. The jam is sealed in jars and can last for about a month.

Jam can generally be served with toast or baguettes, and to neutralize the sweetness, a layer of yogurt or cheese can be spread.

2. Fruits suitable for jamming.

The ratio of fruit to sugar is 1:3 or 1:5, and when making jam, the ratio of sugar is selected according to the actual sugar content of the selected fruit.

Fruits that can't be boiled in sauce: watermelon, bananas.

Fruits that can be used for sauce: apples, raspberries, blueberries, strawberries, oranges, peaches, mangoes, kiwis.

<> "Homemade Blueberry Jam.

Ingredients: 200g blueberries

40g of granulated sugar, 5g of lemon juice, 8g

How to do the chant:1Sterilize the high-temperature glass with blueberry jam with boiling water in advance.

2.Wash about 200g of blueberries, drain and crush the spare stool slightly.

3.Pour it into a non-stick pan, add 40g of sugar, turn on medium-low heat and simmer slowly, stirring constantly to prevent the pan from sticking.

4.Boil until it is very thick, add 5g of lemon juice (lemon juice has a strong antioxidant effect, is a natural preservative, and can also adjust the consistency of jam) stir well, turn off the heat.

5.Put out the sterilized bottle, turn it upside down, let it cool and refrigerate it for later use (about 120 grams of blueberry jam in the finished product).

Hello, the following is a detailed answer to the relevant details sorted out for you, you can refer to the blueberry five catties of accessories, rock sugar, 200g, homemade blueberry jam, step 1Rinse fresh blueberries and control dry. 2.

Add rock sugar, the amount of rock sugar is as you like. 3.Crush some blueberries to measure out the juice, boil on high heat for 10 minutes, reduce the heat.

4.Stir and bring to a boil over low heat. 5.

Containers are sterilized at high temperatures. And calendar hand 6Simmer for more than an hour until viscous.

7.Put the rotten trillion cool bottle. Tip: Boil blueberry jam without adding water, and use the juice of blueberries themselves to arouse suspicion.

When you start boiling, you should mash it up some juice before **. **After that, first heat for 10 minutes, then turn to low heat and simmer slowly and stir constantly. Using a steamer is better than a sauté spoon to reduce the amount of juice that can be spilled out.

Thickening with rock sugar is better than with white sugar. After cooling, it can be frozen and stored, and thawed when eating. Small quantities can be refrigerated.