Materials:

Blueberries 200g

40 grams of sugar

5 to 8 grams of lemon juice

Exercise:

1. Heat-resistant glasses with blueberry sauce should be disinfected with boiling water in advance.

2. Wash about 200 grams of blueberries, drain them, and slightly crush them for later use.

3. Pour into a non-stick pan, add 40g sugar, simmer slowly and stir constantly to prevent the pan from being burnt.

4. Cook until it is very thick, add 5g lemon juice (lemon juice has strong antioxidant effect, is a natural preservative, and can also adjust the consistency of jam), stir well, and turn off the fire.

5. Take it out, put it in a sterilization bottle, turn it upside down, and let it cool and refrigerate for later use (the finished product is about 120g blueberry sauce).