Ingredients: 300 grams of blueberries, 75 grams of maltose, 60 grams of fine sugar, 50 ml of squeezed juice from half a lemon

How to make homemade blueberry jam

1.? Wash and drain blueberries.

2. Put the lemon juice, water and blueberries into a small pot (use an acid-resistant wooden spoon or a high-temperature silicone spatula) and bring to a boil over medium heat. At this time, the purple-red juice of the fruit will come out. (I used the thing on the left to squeeze out the juice from half a lemon. It will squeeze a lot and save trouble.)

3. Turn to low heat, add maltose and stir while cooking. .

4. After the maltose has dissolved, add fine sugar. Still on low heat, stir while cooking. (Be careful not to burn it!)

5. Cook until the sauce in the pot becomes thick. (After adding the fine sugar, cook until it thickens for about 20 minutes. Be patient. Cook on low heat, otherwise it will be easily burnt) Try it out: put two drops of jam in the water, if it sinks to the bottom of the cup and does not spread, the consistency will be almost the same (as in the picture on the right below, dark color) if it looks like watercolor paint If it is generally open, it is not healed yet (as shown in the light color in the picture on the lower right, it is spread out).

6. Put it into a high-temperature sterilized and dry glass bottle while it is hot, cool it down and store it in the refrigerator. Eat it as soon as possible after opening (because there is no preservatives or other stuff added at home), eat Use clean utensils when digging, and it can be stored longer if unopened.