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Granulated sugar for Jam?
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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.0 -
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.0
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I ony ever use granulated. if it doesnt set i call it conserve."The purpose of Life is to spread and create Happiness" :j0
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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.2025's challenges: 1) To fill our 10 Savings Pots to their healthiest level ever
2) To read 100 books (29/100)
"Life can only be understood backwards but it must be lived forwards" (Soren Kirkegaard 1813-55)0 -
I want to make dried apricot jam. I want to use normal sugar not jam sugar will this be ok with lemon juice?0
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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.0
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