Processed
Preserving Sugar
Preserving sugar is large-crystal sugar designed to dissolve slowly and gently when making jams and conserves—reducing scum and helping clear jellies. A refined granulated product for preserving, not a liquid syrup. Stir carefully while dissolving; do not confuse with jam sugar that already contains pectin.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.94 g
- Saturated Fat 0.51 g
- Trans Fat 0 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.21 g
- Cholesterol 0 mg
- Sodium 19.8 mg
- Salt 0.05 g
- Total Carbohydrate 88.3 g
- Dietary Fibre 0 g
- Total Sugars 81.5 g
- Complex / starch 2.06 g
- Protein 1.96 g
- Water 4.7 g
- Energy 387 kcal
- Water 4.7 g
- Carbohydrates 88.3 g
- Sugars 81.5 g
- Monosaccharides 57.1 g
- Disaccharides 24.5 g
- Starch 2.06 g
- Amylose 0.52 g
- Amylopectin 1.55 g
- Digestible Starch 1.75 g
- Resistant Starch 0.21 g
- Protein 1.96 g
- Fat 0.94 g
- Saturated Fat 0.51 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.21 g
- Vitamins 24.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.04 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.7 µg
- Vitamin C 2 mg
- Vitamin E 0.12 mg
- Vitamin K 0.6 µg
- Minerals 306 mg
- Major Minerals 300 mg
- Trace Minerals 5.9 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.04 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.7 · vitamin-e: 0.12 · vitamin-k: 0.6 ·
Minerals
Sodium: 19.79 · Potassium: 220 · Calcium: 60 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Refined processed sweeteners and additives are energy-dense carbohydrate with little else.
In the kitchen
Culinary partners and combinations that usually underperform with Preserving Sugar.
Usually avoid with
Often clash in flavour or tradition
History
British sugar refiners marketed large-crystal preserving sugars to home jam makers.
Preserving sugar remained a seasonal summer grocery item.