Processed

Preserving Sugar

A tier

Preserving sugar, sold under that plain name, is refined sucrose aimed at jam kettles: clean, dry, and often a slightly larger grain than tea sugar, without the pectin of "jam sugar." It lets the fruit and a lemon do the setting. French sucre spécial confiture and British preserving sugar occupy this slot. It behaves like white sugar once dissolved. The point is a reliable, low-impurity crystal that will not muddy a pale jelly. If your fruit is ripe strawberry, this variety alone will not save the set—add pectin or use jam sugar. Do not confuse the two bags at the shop.