Blueberry Sauce

Blueberry Sauce

1. After washing the glass bottle containing blueberry sauce with clean water, put it in boiling water and boil for a few minutes, then dry it upside down and set aside

2. Put the blueberries in the basin and pick out the stale and bad fruits

3. After cleaning, drain the water with a sieve

4. Put the blueberries in the pot, add half of the white sugar

5. Stir briefly with a spatula, do not press lightly, do not puncture the blueberries, turn on a low heat, and wait for about 3 minutes. After all the white sugar melts, blueberry juice appears

6. Turn to high heat and pour the remaining white sugar into the blueberries

7. While heating, gently stir the blueberries with a spatula

8. After all the white sugar is melted, pour in all the lemon juice

9. There will be scum during cooking, use a mesh sieve to remove it

10. Continue to boil the juice on medium to high fire

11. Method to detect the consistency of blueberry sauce: Drop blueberry juice into clean water at room temperature. If the jam melts and blends with water, it means that the consistency is not enough. If the blueberry juice sinks to the bottom and condenses together, it represents the consistency.

12. Turn off the heat and pour the blueberry sauce into a glass bottle while it is still hot

13. Put the lid on, let cool and store in the refrigerator

14. The super rich big fruit jam is ready

Tips:

I plan to use blueberry sauce to make cakes, but the blueberry sauce on the market will add a lot of sugar because of the long storage period, so the sweetness is relatively high. And the commercially available blueberry sauce does not have very large particles. I like the taste of the large fruit particles. So I cooked the blueberry sauce myself. Because it will be used up soon, the jam jar is not boiled in hot water at the end to vacuum. If it is stored for a long time, it is best to cook it.
The ingredients in the recipe I filled 3 bottles of 180ml jam, about 540ml. It is recommended to use small bottles for packaging, which is more convenient. The recipe comes from "Young Master Liang"