Low-sugar Blueberry Sauce (15 Minutes)
1.
500 grams of blueberries, pick out the rotten fruits, rinse and control the moisture.
2.
Use a wall breaker or soymilk to break up.
3.
Cut a yellow lemon in half, squeeze out the juice by hand, filter out the lemon seeds, and get 50 grams of lemon juice.
4.
Pour the blueberry juice from the wall breaker into a non-stick pan. Add 150 grams of sugar, 50 grams of lemon juice, and 1.5 grams of salt.
5.
Bring to a boil over high heat and change to low heat, keep it slightly boiling, and stir gently with a wooden spatula.
6.
After about 15 minutes. Pick a drop with a spatula and drop it into a bowl of cold water.
7.
If the dripping jam does not faint, it means that the blueberry jam is ready.
8.
Fill the bottle while it is hot, do not tighten the cap too tightly, and boil or steam for 5 minutes in a pot with hot water. It is best to put a steaming rack in the water when boiling to prevent the bottle from bursting due to the high fire and the bottle close to the bottom of the pot. (I forgot to take this step and make up the picture temporarily)
9.
500 grams of blueberries, 150 grams of sugar, 50 grams of lemon juice, and 1.5 grams of salt make a total of 411 grams of jam.
10.
The top is the blueberry jam of the commercially available brand Qiu, and the bottom is the homemade jam. The jam made by myself is easily spread, and the taste is sweet and sour. Commercial jams have pectin lumps and taste very sweet.
11.
The picture is not good
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