Preserving Sugar

Preserving Sugar is white sugar that comes in crystals larger than those in granulated sugar.

The idea is that because the crystals are larger, they will take longer to dissolve completely, helping to prevent sugar congregating at the bottom of your pot, or rising up as froth to the surface.

Because it minimises scum, it helps to make jellies clearer. It also reduces somewhat the need for non-stop stirring.

Preserving Sugar is different from Gelling Sugar, because Gelling Sugar contains pectin and Preserving Sugar is just sugar.

Also called:

Gelling Sugar, Jam Sugar, Preserves

Caster Sugar, Cinnamon Sugar, Jam Sugar, Preserving Sugar, Sugar Cubes, Sugar Hats, Sugar, Wasanbon

Aspartame, Brown Sugar, Chinese Sugar, Date Sugar, Dextrose, Erythritol, Fructose, Gelling Sugar, Granulated Sugar, Icing Sugar, Icing & Frosting, Invert Sugar, Lavender Sugar, Malt Sugar, Raw Sugar, Rosemary Sugar, Sanding Sugar, Snow White Sugar, Sparkling Sugar

Honey, Syrups