Only have 2 to 1 preserving sugar, need 1 to 1

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Those who like to be around in the kitchen quickly come up with the idea of ​​making jam themselves. You need preserving sugar for this. These are available for different mixing ratios: 1 to 1, 2 to 1 and 3 to 1. What if you got the wrong one and need another one?

Jam can be cooked with various preserving sugars.
Jam can be cooked with various preserving sugars.

Preserving sugar - from 1 to 1 to 2 to 1

  • Preserving sugar has been around since the 1960s. It is a mixture of table sugar and gelling agents (pectin) as well as acidulants and sometimes preservatives. It is also possible to do without it and fruit only boil down with sugar - but this takes longer and the result is usually less viscous than desired.
  • But if you want to use preserving sugar, you are often confronted with a puzzle, because it is available in different strengths. If you have only sold out when buying, you quickly ask yourself whether you can also take 2 to 1 or 3 to 1 when you would actually need 1 to 1.
  • To answer this question, you should first know that the numbers represent the amount of fruit that is needed to make the jam. That means: For sugar with the specification 1 to 1, if you want to process 1 kilogram of fruit, you also need 1 kilogram of sugar. With 2 to 1 you need 2 kilos of fruit for 1 kilo of sugar. But what does that mean in the event of a bad buy?

Sugar you have vs. Sugar you need

  • If you bought the wrong preserving sugar, it's no drama. You should only remember the following rule of thumb: Jam made from 1 to 1 sugar is the sweetest of all variants, 2 to 1 a bit more sour and 3 to 1 even more sour.
  • That means: You can use 2 to 1 sugar, even if the recipe says otherwise. You should then only be prepared for a sour taste.
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  • It is also possible that the jam does not become as firm as it does with the sugar you should use.
  • This substance provides a certain degree of firmness, especially in fruits with a high pectin content. Citrus fruits, apples and gooseberries, for example, have a lot of pectin, while grapes, cherries and strawberries have little.

Conclusion: Not much can happen if you use a different sugar than the one you need. In the worst case scenario, you end up with a thinner, tart one jamthat tastes good anyway.

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