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Preserving sugar

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– References
– Preserving Sugar – – Retrieved 2021-12-08
– Preserving Sugar – Retrieved 2016-11-04
– Marmalade – Perserving vs Jam Sugar – – Retrieved 2024-03-09
– Food ingredient article stub – Retrieved from
– Categories: Sugars, Food ingredient stubs
– Importance of Preserving Sugar
– Enhances shelf life of preserves
– Helps maintain color and texture of fruits
– Contains larger crystals than regular sugar
– Ideal for making jams and jellies
– Balances sweetness and preservation
– Usage in Preserves
– Prevents spoilage by inhibiting microbial growth
– Facilitates gelling due to high pectin content
– Reduces risk of crystallization
– Suitable for high-acid fruits like berries and citrus
– Enhances flavor without overpowering natural taste
– Comparison with Regular Sugar
– Higher acidity level compared to regular sugar
– More effective in preserving fruits’ natural flavors
– Provides better consistency in jams and jellies
– Enables shorter cooking times
– Helps achieve desired set in preserves
– Tips for Using Preserving Sugar
– Follow precise recipes for best results
– Ensure proper sterilization of jars and equipment
– Stir gently to dissolve sugar without splashing
– Use a candy thermometer for accurate cooking temperatures
– Store preserves in cool, dark place for optimal preservation

Preserving sugar (Wikipedia)

Preserving sugar is a kind of sugar used in making high-pectin fruits such as oranges and plums into marmalades, jams and other preserves.

It differs from regular table sugar by having larger crystals. This helps keep the sugar suspended in preserves while cooking, preventing burning at the bottom of the pot. It is also theorised to help make clearer, more transparent jellies by presenting less surface area, reducing froth generation that would normally require the cook to skim the surface often.

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