Canning sugar
Preserving sugar or preserving raffinade is a type of sugar with particularly large, even sugar crystals. It is particularly suitable for boiling fruit into jams and jellies .
The large crystals dissolve more slowly than the small crystals of common household sugar . As a result, there is less foam when the fruit is cooked and the slower dissolution of the sugar crystals reduces the risk of the sugar burning on the bottom of the pot or lumpy caramel . Unlike preserving sugar , canning sugar does not contain any additives.
literature
- Gerald Rimbach, Jennifer Möhring, Helmut F. Erbersdobler : Food product knowledge for beginners . Springer, Berlin Heidelberg 2010, p. 237, ISBN 978-3-642-04485-4