Kitchen Garden Forum

Pardon my ignorance but whats the difference between this and"real" sugar ?

Principally, Jam sugar contains added pectin to aid the setting process for fruits low in natural pectin - Strawberries, Blackberries, Raspberries, Cherries, Apricots, Pears, Peaches, Rhubarb.

There is also Preserving sugar for use with fruits high in pectin - Blackcurrants, Redcurrants, Plums, Damsons, Gooseberries, Seville Oranges. It consists of large white crystals which dissolve slowly and so do not settle in the bottom of the pan reducing the need for stirring and the risk of burning. Less froth is also produced resulting in a clearer preserve.

As a general rule though - granulated sugar is fit for the purpose.

Thanks - I'll get a big bag of "ordinary" sugar then.