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crab apple jelly
Sat 21-Aug-10
3:38 pm
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mandy475
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hi everyone, can i use preserving sugar to make crab apple jelly. i havent got any caster sugar at the moment thanks.

Sat 21-Aug-10
4:01 pm
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brightspark
Wilts

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Of course, Mandy, you can use jam sugar too - whatever is available, because the crab apples have a good pectin, and, with the addition of lemon juice should set well.

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Sat 21-Aug-10
7:43 pm
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Danny
Scarborough, England
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Hi Mandy, and welcome.

It's worth considering using ordinary granulated sugar because we think it gives a nicer flavour than preserving sugar. This recipe of Fiona's is really popular. It makes a great condiment for main meals, so worth considering for a portion of your crab apple harvest.

Hot crab apple and chilli jelly recipe

Never knowingly underfed

Sat 21-Aug-10
7:48 pm
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brightspark
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Danny, do you really think there is a difference in flavour with different sugars - I haven't noticed this at all?

Of course, some fruits are a bit short on pectin and need some help with setting, but crab apples are fine. I have used all the different sugars - I suppose the only thing I would say is that I don't record which sugar has been used, and I have found some darken over time - maybe that is another issue, though.

brightsparklystuff

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Sat 21-Aug-10
7:52 pm
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Danny
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Val, I will have a chat with Fiona this evening about it. She has a pronounced preference for ordinary household granulated sugar. I will ask her to confirm why.

From memory, I think we both thought that it worked better overall and delivered a nicer flavour but I will get back to you with clarification.

Never knowingly underfed

Sat 21-Aug-10
10:37 pm
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Danny
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Right, our belief is that preserving sugar seems to add a synthetic flavour compared with ordinary sugar. F thinks that ordinary, with a little lemon juice added if more pectin is required for it to set, gives a tastier result.

I cannot recall all the detail but I do remember a sort of blind tasting where I really thought that the ordinary sugar delivered a nicer flavour.

In all fairness, if you are happy with the results when using preserving sugar, then that is all that matters. I have not tried to research this theory online so who knows whether or not it is valid, or it may be just our subjective opinion. smile

Never knowingly underfed

Sun 22-Aug-10
7:30 am
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JoannaS
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Welcome to the forum Mandy.

I never use preserving sugar as it is so expensive. If my jam doesn't set I reboil and sometimes with lemon.cheers And if it shows no hope of setting I use it as a sauce i_am_hungry

Sun 22-Aug-10
3:02 pm
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brightspark
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Danny said:

Right, our belief is that preserving sugar seems to add a synthetic flavour compared with ordinary sugar. F thinks that ordinary, with a little lemon juice added if more pectin is required for it to set, gives a tastier result.

I cannot recall all the detail but I do remember a sort of blind tasting where I really thought that the ordinary sugar delivered a nicer flavour.

In all fairness, if you are happy with the results when using preserving sugar, then that is all that matters. I have not tried to research this theory online so who knows whether or not it is valid, or it may be just our subjective opinion. smile


 

Okay - so perhaps next time, I'll do what you've done - try different sugars and see if I can recognise a difference - although it is almost impossible to have an identical batch, but I'll try.

Quite an interesting experiment actually.

Thanks for that! ok

brightsparklystuff

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Live life to express, not to impress
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Sun 22-Aug-10
3:04 pm
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brightspark
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Just had a thought - if S.O.L. was around, I'm sure she would add that granulated is better value, too. smile

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Live life to express, not to impress
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