How to make delicious and simple strawberry jam

Blueberry is a fruit with relatively high nutritional value. It is rich in nutritional value. Eating some of it properly has a good health-care effect. In the season when blueberries are on the market, you can also buy more and then make jam. Blueberry jam can be said to be a relatively famous jam. Eating some of it properly on a regular basis has a good health-preserving effect on the body. It is good in preventing constipation, promoting digestion, and improving immunity.

How to make blueberry jam

Ingredients: 300g blueberries, 120g white sugar or rock sugar, half a lemon

How to make blueberry jam

1 Before you start making the jam, clean the jam jars, make sure they are oil-free, and then sterilize them. Sterilization can be done in an oven or with boiling water. For detailed instructions, please visit the official account: yzmmfood, reply: fruit meal. There is a detailed introduction inside. Wash the blueberries, drain the water and pour them into the pot. Do not use iron or aluminum pots to cook jam. Use stainless steel or ceramic pots which are not easily oxidized after contact with fruit acid. (Be careful when choosing blueberries. If they are not fresh, the middle will be sunken, so don’t buy them);

2 Divide the sugar into two parts, pour half of the sugar in first, stir with a spoon over medium heat;

3 The sugar slowly melts and the juice in the blueberries comes out. The picture below shows it 2 minutes after turning on the fire.

4 Turn to medium-high heat and continue stirring. After the first added sugar is completely dissolved, pour in the remaining sugar;

5 After the sugar is completely melted, squeeze in the juice of half a lemon (you can also squeeze it in advance). Use lemon juice to adjust the sweetness and sourness of the jam;

6 During the cooking process, there will be floating foam. Use a fine mesh spoon to skim off the floating foam. This way, the jam will not be astringent and the color will be beautiful.

7 Most of it can be discarded, a little bit is not a big deal;

8Ten minutes have passed since the pot was put into boiling water. Turn off the heat. Put some water in a small bowl and drop a drop of jam into it. If the jam melts, it means it is not cooked yet. Turn on the fire and simmer for a while; on the contrary, if it does not melt and remains semi-solidified, it means it is cooked. (The one on the far left was the fruit sauce that was dissolved and boiled for another 2 minutes, and the one on the right was just 2 drops.)

9 At this point you can taste the jam, if it’s too sweet, you can add a little lemon juice to taste;

10 After the jam is cooked, immediately put it into the sterilized glass bottle while it is still hot, then wrap the bottle cap with a piece of cloth and tighten it, then immediately place it upside down on a shelf or table. At this time, the jam is gelling and killing the bacteria on the bottle cap.

11After cooling, put it in the refrigerator.

Tips

1. After refrigeration, it will become very thick, a bit like jelly, which is normal.

2. It is best to use small bottles to store jam, and 100 ml capacity is best. Once opened, consume as soon as possible. If it is packed in a large bottle, it can be consumed for a long time, and opening and closing it will affect its preservation.

3. Please use a clean spoon every time.

4. Do not reduce the amount of sugar. The jam can only be preserved when the sugar reaches a certain level. The most appropriate ratio is 38% of the sugar content of blueberries, but if you use 50% of the sugar content, the shelf life can be extended. There is no jam that is not sweet. How can it be preserved if it is not sweet?

5. If the sealing work is done well, it can be kept in the refrigerator for half a year. However, please consume within two weeks after opening. (Don’t ask me how long it can be kept at room temperature, I haven’t tried it. Supermarket jams are left on the shelf without refrigeration because of the additives.)