Blueberry Jam
1.
Before preparing to start production, clean the jam jar to make sure it is oil-free, and then disinfect it. Sterilization can be done in an oven or boiling water. See the public account for details: yzmmfood, reply: fruit meal. There is a detailed introduction. Wash the blueberries and drain the water into the pot. Do not use an iron or aluminum pot to cook the jam. Use stainless steel, ceramic pots, which are not easy to oxidize after contact with fruit acid. (Choose blueberries in a wordy way, the stale ones are sunken in the middle, so don't buy them);
2.
Divide the granulated sugar into two equal parts, pour half of the sugar in first, stir with a spoon over medium heat;
3.
The sugar slowly melted, and the juice in the blueberries came out. The picture below shows the fire for 2 minutes;
4.
Turn to high heat and continue to stir. Pour in the remaining sugar until the sugar added for the first time is completely melted;
5.
After the sugar is completely melted, squeeze half of the lemon juice in (you can also squeeze it in advance). Rely on lemon juice to adjust the sweetness and sourness of jam;
6.
During the cooking process, foam will appear. Use a fine mesh spoon to remove these foam, so that the jam will not be astringent and the color will be good;
7.
Most of them can be skipped, it doesn’t matter if there is a little bit less;
8.
10 minutes have passed since it was boiled in the pot. Turn off the fire. Fill a small bowl with some water and add a drop of jam. If the jam has melted, it means it hasn't been cooked yet. Open the fire and boil it for a while; on the contrary, if it hasn't melted, and it remains in a semi-solidified state, it means it's done. (On the far left is dripping water and the jam has melted, and boiled for another 2 minutes, just drop 2 drops on the right.)
9.
At this time, you can taste the taste of jam, if it is sweet, you can add a little lemon juice to taste;
10.
After the jam is cooked, put it into the glass bottle that has been sterilized just now while it is hot, and then wrap the bottle with a piece of cloth and tighten the cap, and immediately buckle it upside down on the shelf or table. At this time, the jam is in the gel. Kill the bacteria in the bottle cap.
11.
Put it in the refrigerator after cooling.
Tips:
tips:
1. It will become very thick after refrigeration, a bit like jelly, this is normal.
2. The jam bottle is best to use small bottles, 100 ml capacity is the best. Once opened, consume as soon as possible. In large bottles, it will take a long time to eat, and the opening and closing will affect the preservation.
3. Please use a clean spoon every time you take it.
4. Don't reduce the amount of sugar, jam can be preserved when the sugar reaches a certain level. When the amount of sugar is 38% of blueberries, it is the most appropriate ratio, but if 50% is used for boiling, the shelf life can be extended. There is no unsweetened jam, how to preserve it?
5. If the sealed storage is done well, it can be stored in the refrigerator for half a year. But please finish eating within two weeks after opening. (Don’t ask me how long it can be stored at room temperature, I haven’t tried it. The supermarket jam is placed on the shelf without refrigeration because there are additives.)
