Blueberry Jam
1.
Thaw blueberries indoors.
2.
Put it in a basin and pour in fine sugar.
3.
Stir with a wooden spatula.
4.
After mixing everything well, let it stand for 8 hours.
5.
Pour into the saucepan.
6.
Bring to a boil on medium heat, turn to low heat, and cook for about 2 hours.
7.
Use a brush to remove the ash and rinse the lemon.
8.
Wipe dry with paper.
9.
Cut into several pieces.
10.
Squeeze into the pot and stir well.
11.
Continue to cook until it becomes a sticky jam.
12.
Put it in an airtight jar, let it cool thoroughly, cover and store it in the refrigerator.
Tips:
1. After the blueberries are thawed, they can be crushed, and they will taste like whole and sauce, which is richer.
2. Stir the jam from time to time to avoid sticking to the pan. The fire is strong and fast, but it is easy to paste the pot; the fire is small, but the time is slow. You can adjust it yourself.
3. Adjust the amount of sugar and lemon according to your own taste.