HELP!!!! Preserving Sugar

MrB_2

Hi everyone. In a bid to go back to basics, I have started to make my own preserves for the first time in around 12 years. I was given a huge pile of plums so all I really needed was preserving sugar. Boy oh boy. HOW MUCH??? I know you can use ordinary granulated sugar for jams and marmalades, but I do prefer to use preserving stuff. Any ideas where I can buy it cheap?
Thanks in advance
Alan.

Queenie

You do not *need* preserving sugar

Shall I say that again? You do not NEED preserving sugar

Some fruits have more natural pectin in them than others and so it is not a necessary addition.

Fruits that are poor in acid or pectin should have acid added to them during the simmering process (ie before any sugar is added) and that can be in the form of good old LEMON JUICE (see! told you you didn't need preserving sugar )

1 TBsp of lemon juice to every lb of fruit (or any other fruit juice which has a lot of acid).

Alan, go buy granulated and a lemon

Best of luck with your plum jam

thriftlady_2

Preserving sugar just has bigger crystals than granulated. It is more expensive and you really don't need it - honestly.

Jam sugar on the other hand has pectin added to it. As Queenie says add some lemon juice for a good set. Some plums are higher in pectin than others. I would hazard a guess that the sourer they are the more pectin they have.

As for getting either of these sugars cheaper, I think supermarkets are as cheap as anywhere.

HTH

ViksB

If the lemon juice doesn't work and you get runny jam you can always try "certo". But like the others have said, you really don't need it. I have only ever had to add it in strawberry jam. Lemon juice works well, so does apple cores in a muslim bag.
For plums, try plum apple and cinnamon jam. Its gorgeous and sets perfectly without anything due to the apple.

Vikki

janeawej

plum jam usualy sets realy well so dont worry about pectin levels, preserving sugar will give u a clearer jam that is all