Preserving sugar is a kind of sugar used for making marmalades, jams and preserves using fruits that are naturally high in pectin (such as plums, redcurrants, blackcurrants, gooseberries, greengages, damsons and Seville oranges). The large sugar crystals dissolve more slowly than those of standard granulated sugar and do not settle in the bottom of the pot or rise up as froth to the surface. This reduces the risk of burning and the consequent need for stirring. It also allows impurities to rise for easier skimming. Because it minimises scum, it helps to make jams (UK) / jellies (USA) clearer.
Preserving sugar differs from gelling sugar, because the latter contains pectin while preserving sugar is 100% sugar.
Famous quotes containing the words preserving and/or sugar:
“My wife, who does not like journalizing, said it was leaving myself embowelled to posterity—a good strong figure. But I think it is rather leaving myself embalmed. It is certainly preserving myself.”
—James Boswell (1740–1795)
“They give us a pair of cloth shorts twice a year for all our clothing. When we work in the sugar mills and catch our finger in the millstone, they cut off our hand; when we try to run away, they cut off our leg: both things have happened to me. It is at this price that you eat sugar in Europe.”
—Voltaire [François Marie Arouet] (1694–1778)