Granulated sugar for Jam?

JayJay14

Another here who has never used preserving sugar.

I've even made strawberry jam with it without the lemon - don't have a problem with runny jam here.

powershopper

Never used 'preserving' sugar, but I sometimes think the jams are clearer and brighter, esp strawberry and the jellies, when I use cane sugar. I got a stock of Tate and Lyles gran sugar for ever so cheap at Netto.

zarazara

I ony ever use granulated. if it doesnt set i call it conserve.

foxgloves

I always use granulated sugar for jams & marmalades except where pectin in the fruit is so low that even the addition of lemon juice won't always reliably get a good 'set'. In the vast majority of cases, granulated sugar is absolutely fine. My Nana was a really keen jam-maker & she would never have spent money on an additional ingredient. She used to shop around for the cheapest sugar in the neighbourhood & buy as many bags as she could get home in the basket of her old bicycle so that she had a good store put by for jam-making season.

Nikki_Riley

I want to make dried apricot jam. I want to use normal sugar not jam sugar will this be ok with lemon juice?

Chris25

http://www.deliaonline.com/community/yourrecipes/preserves/Dried-Apricot-Preserve.html

Delia uses granulated sugar & lemon juice for her dried apricot jam

I think the difference between jam & prerserving sugar is that the jam one has added pectin whereas in the preserving sort, the crystals are less dense & designed to dissolve more quickly.