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Gelling sugar or (British)Jam sugar or (US)Jelly sugar orsugar with pectin is a kind ofsugar that is used to producepreserves, and which containspectin as agelling agent. It also usually containscitric acid as apreservative, sometimes along with other substances, such assorbic acid orsodium benzoate
Gelling sugar from German suppliers comes in three different varieties, labeled 1:1, 2:1 and 3:1, where the first number indicates the amount of fruit to be used in relation to the sugar. Sugar regulates the gelling of fruit jellies and preserves and is essential to obtain the desired consistency and firmness.[1] This gel-forming process is calledgelation. Sugar is essential because it attracts and holds water during the gelling process.[2] Gelling sugar is used for traditional British recipes for jam, marmalade and preserves with the following formulas:
Gelling sugar cannot be stored as long as normal sugar, because of its pectin content. Pectin requires acid and sugar for the gelling process.[4]
Gelling sugar is different frompreserving sugar, which does not containpectin and is just sugar with larger crystals to avoid foam.
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