How to make homemade blueberry jam at home, fruity, sweet and sour?

As we all know, the southern region is suitable for growing a variety of fresh fruits, blueberries are one of them, with the improvement of cultivation technology, production is no longer a key issue, with, they are becoming more popular, in addition to fresh, everyone also likes to make them into blueberry wine, dried blueberries, drinks.

In addition, there are also blueberry jam that most people are very recognized, characterized by: fruity aroma, sweet and sour, the longer it is stored, the more mellow it is, whether it is eaten with toast, or used to make sandwiches is a pretty good choice, in your spare time, make a few cans, store them in the refrigerator, and eat for more than half a year There is definitely no problem. 【Food Seasoning】:

Blueberries, old rock sugar, limes. [Production process]:

First of all, go to the vegetable market to choose 3-5 catties of fresh blueberries to go home, take them home, pour them directly into the cold water to wash it slightly, it is recommended that you clean them up, do not need to add wheat flour or starchy food substances to the water, the surface of pure white powder is salt cream, it is very high in nutrients.

Subsequently, put the washed blueberries into the juicer, squeeze them into juice, and then pour them into a frying pan with no oil and no water, at the same time, add the same amount of old rock sugar, and simmer in the whole process, while boiling, while mixing, until they are boiled until they are viscous, the whole process is reduced from large bubbles to bubbles, as shown in the figure above.

Before coming out of the pot, squeeze a small amount of lemonade into the pot (it not only has the effect of promoting alcohol and avoiding mold, but also can play a practical effect of increasing acid and seasoning), mix well again, immediately turn off the heat, and then shovel them out after the ambient temperature is completely reduced, put them in a bowl of course and let them cool, and wait for the sealing of the can.

After it cools of course, then put them in a container with a dust cover, snap the lid tightly, and then store them in the refrigerator to refrigerate them, and at breakfast, rub him on the top of the sliced bread, of course, sweet and sour, fruity aroma, almost no one doesn't like it very much, make a few cans in your spare time, you can eat more than half a year, both physically and mentally healthy, and nutritious.

Warm reminder]: In fact, there are many types of blueberries, such as the familiar cranberry, black raspberry, etc. are classified into this category, their ripe fruits are basically blue, particle size is different, their common characteristics are: moderate sweet and sour, fruity aroma, delicate taste, in addition to immediately eating raw, they or make a variety of fruit wine, drinks, applesauce important raw materials.

Wash the blueberries first, then put them in a pot and boil, add some white sugar, and then put them in the wall breaker and whip them, and let them cool.

Wash the blueberries and soak them in salted water for 10 minutes. Remove and control dry. Put the blueberries in a saucepan, add granulated sugar, maltose, lemon juice and bring to a boil over high heat for 10 to 20 minutes, stirring constantly until they soften. Simmer for about 40 minutes. Finally bottling.

Buy the blueberries and wash them, control the water, then fry them in a juicer, boil them in a pot, add an appropriate amount of sugar, boil them thick, and let them cool.

1. Frozen blueberries do not need to be cleaned, put them directly into the pot, and add all the sugar.

2. Mix well, and if you have enough time, you can put it in the refrigerator to marinate for 2 hours.

3. You can start boiling directly, no need to add water, and the juice will come out slowly.

4. Remember to cook over low heat, and stir gently while cooking.

5. When this jam is cooked, there is almost no floating powder, if there is one, you need to get it out.

6. Cook until thick, you can use a spoon to stick the jam, and then use your fingers to make a clean mark to indicate that it is cooked.

7. You can also use a refrigerated dish to test, the jam is dipped in, almost not flowing, and a clean mark can be drawn by hand to indicate that it is cooked.

8. Put the boiled jam into the sterilized bottle immediately.

9. Cover the lid, invert it to form a wide vacuum state, and put it in the refrigerator for refrigeration when it is not hot.

10. After cooking, there are still a lot of sticky jam in the jam pot, don't waste it, add some boiled water to make it a delicious blueberry juice.

<> "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).

Ingredients: blueberries, lemon, honey.

Steps: <>

Step 1: Prepare a pound of blueberries (500g), because the blueberries you buy taste more astringent, so make them into a sauce, and you can dip them in bread or cake in the morning.

Step 2: Wash the blueberries with flour (washing with flour can wash off the hoarfrost on the blueberries).

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

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

Step 5: 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).

Step 6, 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 can play a role in natural preservative, can play a role in extending the shelf life.

Step 7: Add the honey and boil until it boils, stirring constantly with a wooden spoon to avoid sticking to the bottom.

Step 8: Stir continuously during the cooking process until it is viscous and then turn off the heat.

Step 9: Boil thick and pour out.

Step 10: 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.

Step 11: Finished product!

Tips: 1. When boiling blueberry jam, be sure to simmer over low heat and stir while boiling to avoid mudding the pot. 2. Lemon juice is added in the process of jam making, on the one hand, it can increase some sweet and sour taste, mainly because it can play a role in natural preservative, and lemon also has a strong antioxidant function, which can play a role in extending the shelf life.

Preparation of blueberry jam:

Ingredients: 600g frozen blueberries.

Maltose 150 grams.

120 grams of caster sugar.

Lemon 1 pc.

Water 100cc

Method: 1. Wash and drain the blueberries.

2. Add lemon juice and water and blueberries into a small pot (use an acid-resistant pot wooden spoon or a high-temperature resistant silicone bracket knife), boil over medium heat, and then the purple-red juice of the fruit will come out.

3. Turn to low heat, add maltose and mix while cooking.

4. After the maltose is dissolved, add caster sugar. Still on low heat, mix while cooking. (Be careful not to burn!) )

5. The sauce boiled to the pot becomes thick, (from adding caster sugar, boil until it thickens for about 20 minutes, be patient and cook over low heat, otherwise it will be easy to burn) Experiment: drop two drops of jam in clean water, if it sinks to the bottom of the cup and does not disperse, the consistency is almost the same (as shown in the lower right picture, dark color) If it melts like watercolor paint, it is not good (as in the light color of the lower right picture, it is scattered).

6. Put it in a glass bottle that is sterilized and dried at high temperature while it is hot, refrigerate and store it after cooling, and eat it as soon as possible after opening it (because there is no preservatives or anything like it at home), dig it with clean utensils when eating, and it can be stored for a longer time without opening.

Blueberry jam.

Ingredients: 250g blueberries (2 small boxes), half a lemon, 60g maltose, 60g caster sugar

Method 1: Cut the lemon in half and squeeze the juice; Wash and drain the blueberries and put them in an acid-resistant pot;

2. Add lemon juice, stir gently, cook over medium heat for 5 minutes, and turn to low heat after boiling;

3. Add maltose and continue to simmer for about 3 minutes, stirring constantly;

4. Add caster sugar and continue to stir while cooking until the jam is thick, about 5 minutes;

5. Put it in a clean container while it is hot, seal it and store it, and put it in the refrigerator after it cools.

Tips: 1. There is no lemon juicer, you can squeeze out the lemon juice by hand and filter it;

2. If there is no maltose, you can use the same amount of caster sugar instead;

3. Keep stirring during the boiling process on low heat to avoid sticking to the bottom;

4. The sealed container needs to be sterilized in boiling water for a few minutes and then dried, and the jam is loaded into the container while it is hot, and the bottle is turned into a state close to vacuum by using hot air to increase the shelf life;

5. Put it in the refrigerator after opening the can, and it is best to eat it within 2 weeks, otherwise it is easy to deteriorate.

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.