Homemade Blueberry Sauce
1.
Prepare a pound of blueberries (500g). The blueberries you bought are astringent, so make them into sauce. You can dip them in bread or cake in the morning.
2.
Wash blueberries with flour (washing with flour can wash away the hoarfrost on blueberries)
3.
Wash blueberries with flour (washing with flour can wash away the hoarfrost on blueberries)
4.
Beat the blueberries into a slurry (it’s more laborious to crush with a spoon, so choose a blender, which is more convenient)
5.
Beat the blueberries into a slurry (it’s more laborious to crush with a spoon, so choose a blender, which is more convenient)
6.
Prepare some honey (if you don’t have honey, you can use sugar instead. Personally like honey, it tastes better). Because there is no lemon at home, I didn’t add it. If there is lemon juice, put some lemon juice. On the one hand, it can increase some sweet and sour taste. Mainly can play a role in natural anti-corrosion, can play a role in extending the shelf life.
7.
Add honey and boil until it boils. Stir constantly with a wooden spoon to avoid muddy bottom.
8.
Stir constantly during the cooking process until it is sticky, then turn off the heat.
9.
Boil to thicken and pour out.
10.
After cooling the blueberries out of the pan, put them in a clean air-tight jar without water and oil, seal them and store them in refrigerator, and take them as you eat.
11.
The finished product!
Tips:
1. When boiling blueberry sauce, be sure to low heat and stir while boiling, so as not to paste the pot.
2. Adding lemon juice in the process of making jam can increase some sweet and sour taste on the one hand, and it can mainly play a role in natural anti-corrosion. Lemon also has a strong antioxidant function and can extend the shelf life.
