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.
Shut up, I'm counting
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.
Trying to enjoy life as it is
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?
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.
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.
Tom, 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.
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
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
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