Preserving sugar
Preserving sugar is a kind of sugar used in making high-pectin fruits such as oranges and plums into marmalades, jams and other preserves.[1][2]
It differs from regular table sugar by having larger crystals. This helps keep the sugar suspended in preserves while cooking, preventing burning at the bottom of the pot. It is also theorised to help make clearer, more transparent jellies by presenting less surface area, reducing froth generation that would normally require the cook to skim the surface often.[3]
References
- v
- t
- e
Sugar as food commodity
List of sugars and sugar products
- Monosaccharide
- Fructose
- Galactose
- Glucose
- Xylose
- Disaccharide
- Lactose
- Maltose
- Sucrose
- Trehalose
- Added sugar
- Reducing sugar
Syrups | |
---|---|
Solid forms | |
Other forms |
Production | |
---|---|
By region (current) | |
By region (historical) |
- 1811 German Coast uprising
- Amelioration Act 1798
- Blackbirding
- Colonial molasses trade
- Demerara rebellion of 1823
- Holing cane
- Leith Sugar House
- Molasses Act
- Reciprocity Treaty of 1875
- Slavery in the British and French Caribbean
- Sugar Act
- Sugar Duties Acts 1846
- Sugar Intervention
- Taiwan Sugar Railways
- Triangular trade
- Category
- Production
This food ingredient article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e