Tip on Making Jams and Jellies

Did you know that the amount and quality of sugar used to make jams and jellies  is very critical to ensure a successful product?

The cheap sugar that is sold in the box stores and at discount grocers is often the coarse or extra coarse ground sugar. When you measure out the sugar for your jam or jelly recipe you end up with less sugar per cup. This creates a sugar deficiency and your pectin is unable to solidify properly resulting in runny jelly. Pectin in jelly must have the right amount of sugar in order to set up properly. When you use cheap sugar or cut back on the amount of sugar stated in the recipe, your jam or jelly will be runny.

The next time you are making jam or jelly stop by Country Pantry and pick up some of our white sugar. Our exclusive offering of Domino’s extra fine sugar will help you be successful in your jelly making project.