Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar that is used to produce preserves, and which contains pectin as a gelling agent. It also usually contains citric acid as a preservative, sometimes along with other substances, such as sorbic acid or sodium benzoate.
What can I use if I don't have jam sugar?
The best sugar substitutes in jam or jelly making:
- Honey.
- Unprocessed cane sugar.
- Maple syrup.
- Agave nectar.
- Truvia.
- Splenda.
- No-sugar pectin.
- Sugar Beets.
What's the difference between jam sugar and preserving sugar?
Preserving sugar contains no additives and dissolves slower than regular sugar which reduces the risk of burning. ... Jam sugar on the other hand, contains added pectin and citric acid to ensure a high quality set with minimum boiling.
