What is used to dilute blueberry jam

Blueberry jam can be thickened with water, lemon juice, or syrup. The dilution methods mainly include adding a small amount of water and stirring multiple times, adding lemon juice to balance sweetness, using syrup to increase fluidity, heating and softening pectin over water, and mixing with other fruit puree for dilution.

1. Add water and stir

Add a small amount of cold water or purified water multiple times, while stirring to the desired state. The water temperature should not be too high to avoid damaging nutrients such as anthocyanins. This method is suitable for jam that needs to preserve its original flavor. When operating, it is important to add no more than 5 milliliters of water each time to prevent excessive dilution.

2. Lemon Juice Adjustment

Fresh lemon juice can not only reduce sweetness, but also break down pectin through acidic substances. It is recommended to add 1-2 teaspoons of lemon juice to every 100 grams of jam, especially for overly sweet jams. Lemon contains vitamin C, which can also delay the oxidation and discoloration of jam.

3. Syrup Dilution

Boil white granulated sugar and water into syrup in a ratio of 1:1, cool down and mix in jam. Syrup can maintain the sweetness system of jam without being disrupted, while increasing fluidity. Attention should be paid to the control of the dosage of diabetes and other special groups.

4. Heat the sealed jam jar in hot water at around 80 ℃ for 10 minutes, and use the temperature to soften the pectin network structure. This method can uniformly reduce the viscosity without changing the formula ratio, making it suitable for jam that dries after opening.

5. Mixed puree

Adding puree with high moisture content such as apple puree and pear puree can not only adjust the texture but also enrich the flavor. It is recommended to choose fruits with a light taste and add no more than 30% of the original jam to avoid completely changing the original taste.

It is recommended to use glass or ceramic utensils when adjusting jam concentration to avoid metal containers reacting with acidic substances. Diluted jam needs to be refrigerated and consumed within 3 days, as increased moisture can accelerate spoilage. Jam can be used in daily life for yogurt seasoning, baking fillings, or ice cream dipping, which can control the thickness and increase the intake of dietary antioxidants. For jams that require long-term storage, it is recommended to boil and disinfect them again before sealing them.