There is a lot of conflicting advice on which type of sugar is best to use when making your jams and other preserves, granulated sugar, jam sugar or preserving sugar.

You would think that it would automatically be the later two.  Here are the differences in each sugar, where you can use them and how to use them to help you decide. Not all sugars especially made for jam have pectin in them.  (For high pectin fruits such as blackcurrants you don’t need to use it.)

Jam Sugar (Includes Pectin)

Jam sugar has a few subtle but important differences compared to your normal granulated variety that you use in tea or on cereal.

Jam sugar has bigger crystals than granulated.  This makes the jam clearer and reduces clouds.  It also helps reduce the chances of your jam either burning or sticking to the bottom of your maslin pan or saucepan.  You don’t have to stir as much either.

This sugar has Pectin added.  It also costs a lot more to buy than normal sugar. If you are keen to have clear could free jam then you use this rather than granulated sugar.

Note: Jam sugars come in red packs

Preserving Sugar (With No Added Pectin)

If you don’t want pectin in your sugar you can also use Preserving Sugar.    It is designed for making jams with fruits that naturally have higher pectin level in them.  It will help your jam or jelly to set and some will even speed up the process. Again it is designed to reduce stirring and burning when cooking your jam as it dissolves much more slowly than granulated.

Again it costs more than normal granulated sugar.

Note: regardless of make preserving Sugars currently come in orange packs.

Pectin Only

Note: You can also choose to buy pectin separately.

Where to buy Your Preserving or Jam Sugar?

These sugars can be bought at most local supermarkets, your local kitchen store like Lakeland.  Also at Hobbycraft or on-line at eBay and Amazon under Preserving & Jam Sugar.


Can I Use Normal Granulated Sugar to Make Jams and other Preserves?

Yes, you can.  I do all the time because it is cheaper and many of the jams I make do not need pectin.  Also, I do not mind a soft jam (ie slightly runny).  I’m not showing them.  If I were I’d use either jam or preserving sugar for better results.

Can I use Caster Sugar to Make My Marmalade and Jams?

Again, yes you can use caster sugar.  However, because the grains in caster sugar are so small they will dissolve quickly and could cause your jam mixture to burn.  Also, they are likely to make a more cloudy jam.