All, I'm somewhat glad to hear preserving sugar are mostly unknown.
I ran across it by reading a jam recipe that called for it, so I looked it up. Some referencing links from a fairly quick look are below.
Anyway there doesn't seem to be enough substantial argument to cause me to change direction, so I'll ignore it. I don't do jams too often, but the ones in the past tasted fine. I an intrigued about getting the really clear transparency, I'd think that would be a MUST for anyone who enters competitions.
Just wondering if I was about to make a serious blunder (. . . again).
PRESERVING SUGAR INFO
Wikipedia:
http://en.wikipedia.org/wiki/Preserving_sugarSquidoo:
http://www.squidoo.com/jam-preservesOne of a few recipes that call for preserving sugar;
http://www.allaboutyou.com/food/recipef ... ecipe-8498From Squidoo:
SUGAR - There are two types of sugar that are best for making jam, the first is 'Jam Sugar' which has added Pectin and is used with fruits that are low in natural Pectin. It's designed to dissolve slowly thanks to the crystals being larger than ordinary sugar which means that you don't have to stir the jam as often and that it's less likely to burn.
The second type of sugar is 'Preserving sugar'. Preserving sugar is used with fruits high in natural Pectin. The sugar crystals are bigger than normal, household sugar and so dissolve slowly and give a clearer jam than you'd achieve if you used ordinary sugar.
Both Jam Sugar and Preserving Sugar are available in most supermarkets and are made by manufacturers such as Silver Spoon and Whitworths.