Homemade Blueberry Sauce
1.
Fresh blueberries cleaned
2.
Put it in a small milk pot, crush it with a spoon, add 60 grams of sugar
3.
Mix well, because the amount is small, so add 50 grams of water
4.
Simmer slowly, squeeze in half a lemon juice when it's viscous
5.
Continue to boil for ten minutes, turn off the heat when there is light in the sticky form
6.
Put it into a sterilized bottle while it is hot, buckle it upside down, and put it in the refrigerator for storage. You can put it in a small bowl and let it cool before use
7.
Keep the jam in the refrigerator to continue its fermentation and taste better
8.
Sweet and sour blueberry sauce, with a clear fragrance, great
Tips:
Lemon juice in the jam can adjust the acidity, sterilize and antiseptic, increase the fruit flavor and improve the gloss. If not, you can leave it alone; the bottle containing the jam must be blanched several times with hot water or after boiling it. Use it cool, the purpose of the inverted button is to further sterilize the lid around the lid with the heat of the jam, so that the bottle is in a vacuum state; without opening the lid, the jam can be stored for several months without breaking, once the lid is opened, it will take a few days Eat it as soon as possible; because the amount of blueberries is small, a little bit of water is added to prevent battering. If the amount of blueberries is large, you don't need to add water; the amount of sugar can be increased or decreased according to your taste.
