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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