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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