Frozen blueberries 600 grams

Maltose 150 grams

Fine sugar 120 grams

Lemon 1

Water 100 cc 1, blueberries washed and strained.

2, lemon juice plus water plus blueberries into a small saucepan (to use acid-resistant pots Wooden spoon or heat-resistant silicone bracket knife), medium heat to boil, when the fruit's purplish-red color liquid juice will come out.

3, turn to low heat, add maltose and mix while cooking.

4. When the maltose melts, add the granulated sugar. Still on low heat, mix while cooking. (Be careful not to burn it!)

5, cook to the sauce in the pot into a thick look, (from the addition of granulated sugar, cook to thicken about 20 minutes or so, be patient with a small fire to cook Oh, otherwise it is easy to burn) test: two drops of jam in water, if the bottom of the cup sinks to the bottom of the non-dispersal, the consistency of the almost (as in the picture below right, dark like) if the watercolor paint like the melting of Oh, that is not yet good (as in the picture below right, light color) If it melts like watercolor paint, it's not ready yet (as in the light color below right, it's spread out).

6, while hot into a high-temperature sterilization of dry glass bottles, cooled and refrigerated storage, open as soon as possible to eat (because the home made did not add preservatives and so on East and West), eat with a clean utensil digging, unopened can be saved longer.