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| ROLE
OF SUGAR IN COOKING
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Role
of Sugar in Jams, Jellies, & Preserves
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Recipes use just about one part fruit to one part sugar
in jams, jellies, and preserves. In these foods,
sugar helps to arrest and maintain ad infinitum
the original flavor, aroma, color and other
quality attributes of the fruit. Fruit flavors are
condensed and strengthened, resulting in the
distinctive texture and pleasant appearance of
jellies and preserves. |
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helps retain the color of the fruit through its
capacity to attract and hold water. Sugar absorbs
water more readily the fruit and so prevents the
fruit from absorbing water. Thus the fruit color
does not fade away through dilution. |
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Not
only the flavor & color, but the body &
consistency of jellies & preserves also
depends upon sugar.
During gel formation, pectin, a natural component
of fruits, forms a gel only in the presence of
sugar and acid. Sugar is essential because it acts
as a magnet for water. |
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Sugar is a very important
preservative when it comes to jams &
preserves. In jellies, jams and preserves, a
concentrated sugar solution of at least 65% is
recommended. And this concentration cannot be met
with the inherent sugar content of fruits. |
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Sugar prevents spoilage of jams,
jellies, and preserves after the container is
opened. Once the jam jar is opened, sugar attracts
all water and water is transferred from the
microorganisms into the concentrated sugar syrup
enroute osmosis. The micro flora is dehydrated and
laid up, and cannot multiply further- meaning no
spoilage.
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Specialty sugars recommended for jams, jellies,
& preserves- |
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Bar
Sugar |
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Icing
Sugar |
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4 |
Castor
Sugar |
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4 |
Golden
Syrup |
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To understand the
role of sugar in detail in individual cooking
& processing methods, select the following
options- |
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