wrong sugar for marmelade

minimooch

Have just started boiling grapefruits to makle nigellas grapefruit marmelade as described here

http://www.foodforfriendsyeah.co.uk/2010/03/03/pink-grapefruit-marmalade/

but realise i dont have preserving sugar. Do you think it would set with ordinary sugar?

Thanks

ginvzt

Do you have some pectin in the back of the cupboard by any chance? Or maybe a bit of lemon to help it?

greyfox

Grapefruit has plenty of pectin so sets well. Ordinary sugar should be fine. I always use cane sugar (eg Tate and Lyle) rather than beet sugar (eg Silver Spoon) as I find it produces less scum and is less prone to crystalise in store but have never used preserving sugar in the 40-odd years I've been jam-making. (As far as I know, ordinary preserving sugar doesn't have added pectin or anything, it's just suposed to be a bit "purer" and the crystal size means it dissolves a bit quicker.)

ubamother

I'm sure greyfox is absolute right - the only difference between granulated and preserving is the size of the crystals - preserving sugar has larger crystals for a clearer final product. Isn't it jam sugar that has added pectin.

ginvzt

Sorry, I was wrong, greyfox right:

Silver Spoon Preserving Sugar is perfect for making marmalades, jams and preserves using fruits that are naturally high in pectin. The large sugar crystals dissolve slowly and do not settle in the bottom of the pan, reducing the risk of burning and the need for stirring and skimming. Silver Spoon Preserving Sugar also produces less froth and, as a result, a clearer preserve.

minimooch

brilliant, thanks. I'm not too worried about it being clear, its taste that matters, and it does have lemon juice in it too.

havent made this recipe before, alwyas considered marmelade to be too much faff, but this looks right up my street and use up the grapefruits that come in the box that no-one eats!

Filey

minimooch wrote: »

Have just started boiling grapefruits to makle nigellas grapefruit marmelade as described here

but realise i dont have preserving sugar. Do you think it would set with ordinary sugar?

Thanks[/QUOTE--

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I too have NEVER used preserving sugar in all my jam making life. Quite unnecessary and just more expense. I am guessing it is more expensive than ordinary granulated. I buy granulated from either Aldi or one of those weigh it out yourself shops, whichever is most convenient at the time. Or keep an eye open for special offers. One thing about sugar, it doesn't go off. Even if it gets damp and goes hard or lumpy it is still sugar.

Caterina

I have also always used any old sugar that came to hand and jams and marmalades always came out nice!

minimooch

marmelade on the bubble. Discovered the sugar I had was goldern unrefined, went for it anyway. heres hopeing!

Le_Foot

Good luck, let us know how it turns out.
Jackie

minimooch

It has turned out really really well!! 5 jars beautiful pinky orange marmelade that tastes fab. And minimal faffing. I am a marmelade convert!

made the kitchen smell beautiful during the boiling bit. Will give the same method a try in jan with the seville oranges