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Jam Sugar
Sun 22-Apr-12
11:09 pm
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Toms Preserves
York

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Sun 22-Apr-12
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Hi guys,

 

This is my first post here and I'm already pestering people for answers, sorry about that. I was wondering if anybody knows where to buy jam sugar in bulk online? I can only seem to find small bags and it's expensive to buy 1kg at a time. Any help would be much appreciated.

 

Thanks

 

Tom

Sun 22-Apr-12
11:22 pm
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Terrier
York

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Welcome Tom

My question would be...why must it be Jam sugar, I used to use it in my early days of Jam making, but don't bother nowadays, what is it you want to make?

Sun 22-Apr-12
11:22 pm
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danast
Argyll, Scotland

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wave  Hi Tom and welcome to the Forum

Sorry I cannot help you but I am sure someone will come online tomorrow who will.  We are quite a knowledgeable and friendly bunch here.  smile

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Mon 23-Apr-12
7:33 am
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Gottaknit
South Lincolnshire

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The thing about jam sugar is that it supposedly dissolves quicker, due to having slighly larger crystals. They also reckon it leaves less of the scum on the top of the mixture so saves you some skimming.

The other thing to watch is that some jam sugar contains added pectin, so look carefully at the package. Some fruits set well by themselves, and you really don't need extra pectin - you could find yourself with jam set like concrete. If it is a fruit like strawberries which are hard to set, you can buy pectin on its own -Certo is one brand name. I have always used bog standard granulated and since I mostly made blackberry and apple, never used anything else. Apples are a great source of pectin.

Good luck with whatever you are hoping to attempt.

chefwave

Mon 23-Apr-12
7:42 am
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Danny
Scarborough, England
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Fiona tried using jam sugar a few years ago too, but dropped it in favour of normal sugar.

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Mon 23-Apr-12
8:02 am
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Aly
Normandy France

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I buy 5 kg sacks of granulated in my local supermarket for a couple of euro. Like others I always include a high pectin fruit in my jams to make them set. If they don't set they are used as fruit sauce for yogurts and ice cream.

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Mon 23-Apr-12
10:37 am
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Toms Preserves
York

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Thanks for the suggestions, I'm making strawberry jam which as was mentioned contains very little pectin. The reason I'm wanting to use jam sugar is because I'm following a recipe and it uses jam sugar. I've got no problem with using liquid pectin but I'm not sure how much I should add to make it set perfectly. I could just use a bit of trial and error but if I can get hold of cheap jam sugar in bulk that would be preferable to me. If not then can you buy liquid pectin in bulk?

Mon 23-Apr-12
1:44 pm
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Terrier
York

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sorry Tom, but can't help with either bulk sugar or bulk pectin, I buy my granulated sugar in 5kg bags at a couple of the supermarkets in York for about 4 quid (lucky Aly) I think you'd be easier looking for bulk sellers of powdered pectin then find out the ratio to use. I've used certo before (liquid pectin) but i do think it spoils the flavour of strawberry jam.

Mon 23-Apr-12
7:26 pm
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shelley
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Aly said:

I buy 5 kg sacks of granulated in my local supermarket for a couple of euro. Like others I always include a high pectin fruit in my jams to make them set. If they don't set they are used as fruit sauce for yogurts and ice cream.

WOW it must be much cheaper up there int north!!!

Mon 23-Apr-12
7:29 pm
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Toms Preserves
York

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sorry Tom, but can't help with either bulk sugar or bulk pectin, I buy my granulated sugar in 5kg bags at a couple of the supermarkets in York for about 4 quid (lucky Aly) I think you'd be easier looking for bulk sellers of powdered pectin then find out the ratio to use. I've used certo before (liquid pectin) but i do think it spoils the flavour of strawberry jam.

Spoiling the flavour? Interesting, thanks for the advice I will stick to jam sugar then. I've registered with booker cash and carry today and they sell 10kg of jam sugar for £16.49, the equivalent in Tesco would cost me £20 so it's a bit of a saving. It's a shame you can't just use granulated sugar because they sell that at £19.49 for 25kg.

Mon 23-Apr-12
8:11 pm
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Hattie
Bucks/Oxon Border

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waveTom, welcome to the forum.

 

Of course you can just use granulated sugar & use lemon juice to provide the pectin. Here is a Sofie Grigson recipe which explains it all.

 

http://www.bbc.co.uk/food/recipes/strawberryjam_90294 

 

It has been made this way for years. Google is a great resource for recipes.....just ask it questions.  smile

 

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Tue 1-May-12
3:36 pm
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mauramac
Kent

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When I first started making jam (my first batch was strawberries) it set perfectly with just granulated sugar & lemon juice - which must have just been beginners luck because almost every batch after that I struggled to get a set.

I then tried jam sugar and it worked fine and to be honest I couldn't tell any difference in the taste but I am prepared to be convinced by others who are more experienced than me that it does make a difference.

So I gave up on the jam sugar because everwhere I looked I saw the same comments about it not being necessary and effecting taste etc. Now if I'm desperate I will use a little Certo or powdered pectin (recently rhubarb jam needed it).

Certo doesn't give very helpful advice about amounts to use - on the bottle it just assumes you will be using all the bottle, so what I do is add about 1 tablespoon and then do the saucer test. It has never failed so far doing it this way but then I don't believe in making huge batches of jam in one go. I suppose that amount of pectin would be for about 2 - 3lbs fruit.

I'm just about to have a go at making my own pectin from cooking apples - this could be the way to go for you as well if you plan on making lots of jam (which it sounds like).

Good luck and let us know how you get on. Everyone so helpful on here and I have asked loads of questions smile

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