Jam-making - a sugar question.

Mrs_Flittersnoop

Fantastic! I'll give it a try, thank you so much!!

Mrs F x

allIcouldwishfor

I've had some real jam disasters over the years, but since I got a sugar thermometer I haven't had any go wrong. I can heartily recommend getting one if you make jam again.

aycor

the jam makers of the WI (experts) many moons ago I was there, did a series of experiments using beet sugar silver spoon v cane sugar tate and lyle, also jam sugar v ordinary everyday sugar in jam making .
their conclusions were that it did not make any difference where the sugar came from it set the same, chemically speaking it is the same. As to paying extra for jam sugar dont waste your money and time looking for it.
Strawberry jam is nortoriuosly difficult to set so use slightly under ripe berries and lemon juice/ gooseberries/ red currants/rhubarb in small amounts to add the all important pectin.
You will find in an old cookery book but it is usually 1lb fruit for 1lb sugar but for strawberries add an extra lb. of friut sorry I am of the old school still think in imperial. The thermometer is also a great asset as you know when you reach the right temperature and therefore dont waste time and energy.

I am off to check the lemon curd I have just made to use up the lemons and limes which were just sitting about have a long list of friends waiting for me to say I have a spare jar good luck everyone with the jam a spoonful in plain yoghurt is delicious.

loocyloo

hello!

i've been bitten by the jam making bug, and have made blackberry, kiwi fruit, plum and apple & blackberry jams in the past few days.

i have been using silver spoon jam sugar for all of them. but reading some recipes, i'm getting confused. some say to add pectin (which i think is what is added to the jam sugar?) and others just say sugar.

which sugar should i use for what? and if its normal sugar, does it matter if its granulated or caster, white or golden, or even the brown sugars?

getting very confused! hope someone can help!

thanks loocyloo x

Pink.

Hi loocyloo,

Jam sugar can be useful when making jams with fruit that is low in pectin but for most jams ordinary sugar is fine. There's an earlier thread that may help so I've added your post to it to keep the replies together.

Pink

MrsTinks

You only need to use jam sugar or added pectin for some fruits - strawberries for example has NO natural pectins so won't "set" without some added - other fruits are very high in natural pectin so needs none adding.
You can use nearly any sugar, I use preserving sugar because it's got larger crystals and takes longer to melt - it's supposed to give a clearer jam Costs the same if not a bit less so we'll see...

noonesperfect

MrsTine wrote: »

You only need to use jam sugar or added pectin for some fruits - strawberries for example has NO natural pectins so won't "set" without some added - other fruits are very high in natural pectin so needs none adding.
You can use nearly any sugar, I use preserving sugar because it's got larger crystals and takes longer to melt - it's supposed to give a clearer jam Costs the same if not a bit less so we'll see...

I've never bothered buying jam sugar (as opposed to preserving, which is different ) until this year when I decided to make marrow and ginger jam (needs lemons and pectin!!). Or worried about beet vs cane sugar (regardless of previous post - I was simply reporting what I've been told. I love my friend to bits but she can be a terrible know it all!!)
I was surprised to see jam sugar was priced at around 68p whereas granulated is at least 79p.
That said, whenever I've thought of buying it before it's always been out of stock.
I've got a couple of bags in for when me plums are ready :rolleyes: .