low-sugar jam 低糖果酱
Simply sterilizing is no fit for low sugar jam.
单一的常规杀菌方式不适宜于低糖果酱；
This paper introduces the special techniques for producing clear strawberry juice, strawberry-carrot juice, low sugar jam and fried chip.
本文研究和介绍了澄清草莓汁、草莓-胡萝卜复合汁、低糖草莓酱和油炸草莓片的生产工艺及技术要点。
If any water falls onto the surface of your jam, the sugar concentration at that spot might become low enough to allow mold to grow.
如果你的果酱上落了一滴水，那一点的糖的浓度可能就降低了，到了霉菌可以滋生的程度。
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