Blueberry jam

1

prepare to clean the jam bottles, make sure they are oil-free and disinfect them before they start making them. sterilization can be used in ovens and in boiling water. for more details, see public no. yzmmfood, reply: fruit food. it's full of details. the blueberries wash the leachate clean and pour it into the pot, so that the jam can be boiled without iron, aluminium. with stainless steel, pots of ceramics, which are not oxidized after contact with fruit acid. (crunch blueberries, not fresh in the middle, so don't buy)

2

The sugar flats are split into two, half of the sugar is poured in, the fire is caught, and the spoons mix

3

The sugar melted slowly, and the blueberry juice came out, and two minutes after the firing, the following figure was:

4

Turn the fire and keep mixing. The rest of the sugar will be poured in until the first sugar is fully melted

5

When the sugar melts completely, half of the lemon juice is squeezed into it (and can be done early). The sour sweetness of jam is regulated by lemonade

6

During the boiling process, the foam will appear and the foam will be thrown away with a thin web spoon, so the jam will not be thick and colourful

7

Most of it's fine. Little less doesn't matter

8

It's been 10 minutes since I've been cooking. Turn off the fire. Put some fresh water in the bowl, drop a drop of jam, and if the jam drops in, it's not ready yet. Fire, for a little while more; on the contrary, if it does not melt, it remains semi-condensed. (On the left is the drop in the fruit sauce, two minutes to go, two drops to the right

9

This time you can taste the jam, and if it's sweet, you can add a little lemonade

10

When the jam is boiled, it should be filled with a bottle that has just been decontaminated, then it should be packed with a sheet of cloth and tightened with the cap, and it should be put upside down on the shelf or the table at a time when the jam is geled and the bacteria that killed the cap。

11

Put it in the fridge after cooling。

tips 1: it's normal to freeze when it becomes dense, a bit like jell-o. 2. a bottle containing jam is best served in a small bottle, with the best capacity of 100 ml. once it's open, the sooner you eat, the better. large bottles take a long time to eat, and the effects of open convergence are preserved. 3. use a clean spoon for each call. 4. there is no reduction in sugar use until the sugar reaches a certain level of preservation. sugar use is the most appropriate ratio when 38 per cent of blueberries are used, but can be prolonged if it is prepared at 50 per cent. there's nothing unsweet about jam. how do you keep it? five, if you've done well in sealing, you can keep it in the fridge for six months. however, please finish eating within two weeks after the closure. (don't ask me how long the room can stay warm. i haven't tried. the supermarket jam is placed on the shelf without refrigeration because of additives