Practice steps:

Step 1: Prepare a catty of blueberries (500g). Because the bought blueberries are astringent, they are made into sauce. You can dip in bread or cake in the morning.

Step 2, wash blueberries with flour (washing with flour can wash off the frost on blueberries).

Step 3, wash blueberries with flour (washing with flour can wash off the frost on blueberries)

Step 4, beat the blueberries into pulp (it is more difficult to crush them with a spoon, but it is more convenient to crush them with a blender).

Step 5, beat the blueberries into pulp (it is more difficult to crush them with a spoon, but it is more convenient to crush them with a blender).

Step 6, prepare some honey (no honey can be replaced by white sugar, personally like honey, which tastes better). Because there is no lemon at home, you don't add it. If there is lemon juice, put some lemon juice. On the one hand, it can increase the sweet and sour taste, mainly to play a natural preservation role and prolong the shelf life.

Step 7, add honey and cook until it boils, and keep stirring with a wooden spoon to avoid pasting the bottom.

Step 8, stir continuously during cooking until it is thick, and then turn off the fire.

Step 9: Boil and pour out.

Step 10: Take the blueberries out of the pan, cool them, put them in a clean and sealed jar, which is water-free and oil-free, sealed and refrigerated, and carry them with you.

Step 1 1, finished product!

Tips:

1, when cooking blueberry sauce, be sure to simmer while stirring to avoid burning the pot. 2. Adding lemon juice in the process of making jam can add some sweet and sour taste, mainly for natural preservation. Lemon also has a strong antioxidant function, which can extend the shelf life.