John Myers
I want to make strawberry jam and have a pack of preserving sugar left over from last year. Can I still use the sugar?
Preserving sugar is household sugar to which pectin and citric acid have been added. Pectin is a natural gelling agent. It is obtained from fruits and is responsible for the jam becoming firm when it is boiled down. When stored for a long time, pectin is sensitive to heat or acids. This is the reason why jelly sugar, in contrast to ordinary table sugar, has a best-before date (MHD). After the expiration of the BBD, it can happen that the fruit mass no longer thickens and the jam remains liquid. This is harmless for health. The preserving sugar can also be used to prepare compote or cake glaze.
With little effort, it is possible to check whether the gelling capacity of the sugar is still sufficient. To do this, two teaspoons of the cooked fruit mass are placed on a cold plate. If the mass solidifies after a short time, the gelling test has been passed.
Facebook Comments