Blueberry jam
Overview
October is a harvest season, which also makes people have a strong desire to cook delicious food. This time, I made my favorite blueberry jam. After a large bottle is prepared, it can be eaten with ice cream, cakes, bread, cakes, steamed buns, etc. It has many uses. I used frozen blueberries, but you can use fresh fruit instead. Blueberries are rich in vitamins, proteins, minerals and other nutrients. Among them, the unique and precious anthocyanin pigment in blueberries has a very high proportion among all fruits, so it is also called the Queen of Fruits and the King of Berries. There are no additives in the blueberry jam I made. It tastes sour and sweet. The most important thing is to take a spoonful and eat it. Your mouth will be filled with blueberries. The feeling is unlike the jam in the supermarket. One by one, let’s count the blueberries together~~
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Ingredients
Steps
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Thaw blueberries indoors.
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Place in a basin and pour in granulated sugar.
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Stir with a wooden spatula.
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Mix everything well and let it sit for 8 hours.
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Pour into saucepan.
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Bring to a boil over medium heat, then reduce to low heat and simmer for about 2 hours.
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Use a brush to remove dust from the lemon and rinse thoroughly.
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Dry with paper.
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Cut into several pieces.
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Squeeze into the pot and stir well.
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Continue cooking until it becomes a thick jam.
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Transfer to an airtight jar, let cool until completely cool, cover and store in the refrigerator.
