Processed
Large Crystal Preserving Sugar
A tier
Large-crystal preserving sugar is a coarse white sucrose cut so it sinks through fruit and dissolves slowly, making less scum and fewer trapped bubbles in a clear jelly or a whole-fruit conserve. It is not jam sugar: there is no pectin in the bag. You still need pectin-rich fruit or a separate pectin, plus a proper boil. The crystals look like a small hail. They are wasteful in a cake cream. Use them when the preserve is about clarity and whole pieces, not about a guaranteed set from a premix. Stir less once the sugar is down so you do not break the fruit you were trying to keep.
Track this ingredient
Characteristics
Preparations
Traits
History
British refiners sold large-crystal preserving sugar to reduce scum in home jellies.
Women's-institute and factory conserves specified coarse preserving crystals for clear packs.
Jam sugar with pectin overtook preserving sugar in many homes; the coarse crystal stayed for jelly makers.
Craft preservers returned to large-crystal sugar plus lemon instead of pectin premixes.