Practice steps:

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

Step 2, wash the 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 difficult to crush them with a spoon, so it is more convenient to crush them with a blender)

Step 5, beat the blueberries into pulp (it is difficult to crush them with a spoon, so 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, you should also put some lemon juice. On the one hand, it can increase the sweet and sour taste, mainly because it can 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 becomes sticky, and then turn off the heat.

Step 9: Boil until thick and pour out.

Step 10: Cool the blueberries out of the pot, put them in a clean sealed jar without water and oil, seal them and refrigerate them, and then carry them with you.

Step 1 1, finished product!

Tips:

1, when cooking blueberry sauce, be sure to simmer while stirring, so as not to burn the pot. 2. Adding lemon juice in the process of jam making can add some sweet and sour taste, mainly for natural preservation. Lemon also has a strong antioxidant function, which can extend the shelf life.