Low calorie blueberry jam no artificial sweeteners

  Low-sugar raspberry jam turns watery when heated? Food factories should not just change the raw materials, they need to change their mindset.   In the food industry, who hasn't been tricked by jam several times? When the sugar content drops, the jam becomes runny, and it sticks everywhere when it's being filled on the production line. After baking, it collapses and leaks water. You tell your boss "This is low-sugar and healthy", but when consumers taste it, they frown and say "What's the flavor?" All the efforts were in vain. In the industry, people often argue about "Can sugar-free food be delicious?", but in fact, it's not that complicated. The difference lies in the control of gel consistency, acid buffering, and synergy of sweeteners.   Tianan Sugar Industry's this low-sugar raspberry JAMS has thoroughly considered all these details. While reducing sugar, it uses apple fiber and citrus pectin to support the structure, so it doesn't turn into a watery mess during stirring, pumpin…

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