Michigan State University Extension
Preserving Food Safely - 01600540
10/13/97

### SUGAR IN JAM AND JELLY

     Sugar helps in gel formation, serves as a preserving agent

    and
    contributes to flavor.

     It helps in gel formation by "binding" water. As a  result

    of
    the binding, pectin precipitates out of solution to  form

    a
    gel upon cooling.

     In  addition, sugar acts as a preservative by  "tying  up"

    water
    so most microorganisms cannot grow.

     Beet  and  cane  sugar can be  used  with  equal  success.

    Although
     they  come from different sources, they  have  the

    same
    composition.

     In  recipes  with no added pectin, light  corn  syrup  can

    replace
     1/4 of the sugar.  Corn syrup can replace  1/2  the

    sugar
     in  powdered pectin recipes. Where liquid  pectin  is

    used,
    corn syrup can replace 2 cups of the sugar.

     Honey  can also replace sugar in jams and  jellies.  Light

    honey
     can  replace 1/2 the sugar in recipes  without  added

    pectin.
      When pectin is added,  2 cups of honey can replace

    two
    cups of sugar in most recipes; 3/4 to 1 cup of sugar can

    be
    replaced by honey in small recipes (5-6 half-pint jars).

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