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- Q1272702 subject Q5645671.
- Q1272702 abstract "Preserving sugar is a kind of sugar used for making marmalades, jams and preserves using fruits that are naturally high in pectin (such as plums, redcurrants, blackcurrants, gooseberries, greengages, damsons and Seville oranges). The large sugar crystals dissolve more slowly than those of standard granulated sugar and do not settle in the bottom of the pot or rise up as froth to the surface. This reduces the risk of burning and the consequent need for stirring. It also allows impurities to rise for easier skimming. Because it minimises scum, it helps to make jams and jellies clearer. Preserving sugar differs from gelling sugar, also called jam sugar, because the latter contains pectin while preserving sugar is 100% sugar.".
- Q1272702 wikiPageWikiLink Q11002.
- Q1272702 wikiPageWikiLink Q1269.
- Q1272702 wikiPageWikiLink Q1283218.
- Q1272702 wikiPageWikiLink Q146604.
- Q1272702 wikiPageWikiLink Q146661.
- Q1272702 wikiPageWikiLink Q147096.
- Q1272702 wikiPageWikiLink Q149195.
- Q1272702 wikiPageWikiLink Q1499717.
- Q1272702 wikiPageWikiLink Q188154.
- Q1272702 wikiPageWikiLink Q41503.
- Q1272702 wikiPageWikiLink Q5645671.
- Q1272702 wikiPageWikiLink Q5834964.
- Q1272702 wikiPageWikiLink Q6401215.
- Q1272702 comment "Preserving sugar is a kind of sugar used for making marmalades, jams and preserves using fruits that are naturally high in pectin (such as plums, redcurrants, blackcurrants, gooseberries, greengages, damsons and Seville oranges). The large sugar crystals dissolve more slowly than those of standard granulated sugar and do not settle in the bottom of the pot or rise up as froth to the surface. This reduces the risk of burning and the consequent need for stirring.".
- Q1272702 label "Preserving sugar".