Blueberry Jam
1.
Rinse the blueberries with running water to remove the dirt on the surface. If PS is bought outside, it’s better to soak it in light salt water for a while.
2.
Then put the blueberries directly into the food processor to squeeze the juice. I use a handheld one because it is easy to clean.
3.
It’s fine to squeeze blueberries into this
4.
Put the squeezed blueberry juice into a saucepan, directly add rock sugar and boil over low heat
5.
Boil the blueberry juice in a pot on a low heat, stir it with a spatula, and it will reach the ideal state in about 15 minutes.
6.
The boiled blueberry sauce can be bottled after the temperature has cooled down, and stored in the refrigerator and sealed.
Tips:
1. If you are not worried about the blueberries bought outside, it is best to soak them in light salt water for ten minutes, and then rinse them with running water. Try not to remove the white fruit powder on the surface of the blueberry.
2. The preparation of blueberry sauce is simpler than the preparation of strawberry sauce. It can become very viscous in about 15 minutes, so you must keep stirring on a low heat at this time.
3. You can taste the taste with a spatula in the middle, if it is not sweet, add some sugar. If you like to eat lighter rock sugar, it is best to add it slowly in multiple times.
4. After the blueberry sauce is boiled and let cool, you will find that it becomes very viscous, like rubber bands, piece by piece, which shows how rich pectin is. Of course, if you want to be thinner, remember to turn off the fire earlier!
