Blueberry Jam

Name: Blueberry Jam
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some blueberry; Some Soft white sugar; 1/2 Lemon juice

by Warm hands with hands

4.7 (1)

Favorite

1

Difficulty

Normal

Time

15m

Serving

2

A lot of blueberries were collected some time ago, and they were not fresh after being kept in the refrigerator for a long time, so I simply made them into sauces. The jams I made by myself have no additives and the fruit tastes super positive

Ingredients

Some Blueberry
Some Soft White Sugar

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1/2 Lemon Juice

Blueberry Jam

1. Blueberries cleaned and drained

2. Cut the lemon, squeeze the juice and set aside

3. Pour blueberries into a non-stick pan, add an appropriate amount of soft white sugar (you can put a little less first, taste the sweetness later and increase the sweetness as appropriate), and stir-fry until the blueberries come out of water

4. Keep the heat low, press the blueberries while stir-frying

5. Stir fry slowly until the blueberry juice is slightly thick and the blueberry flesh is soft and rotten

6. After tasting the sweetness, add half a lemon juice

7. Stir fry again for a few minutes, turn off the heat and cool down after the sweetness is moderate

8. After cooling thoroughly, put it in a bottle, keep refrigerated, and consume as soon as possible.

Tips:
This jam did not use a food processor to break the pulp, but directly stir-fried the soft and rotten jam. The taste is also very good. If you mind, you can break it with a food processor and then stir-fry.
The addition of lemon juice neutralized the sweetness and sourness of the jam.