Sugar crystal jam is a great option for those looking to make delicious homemade jams. This granulated sugar is specially designed for jam, with a unique formulation that ensures that the pectin binds optimally, allowing the jam to set quickly and evenly. Saint Louis crystal sugar jam is a premium product made in France – a country famous for its confectionery tradition. You can buy it online at: http://sucre-saintlouis.com.
To make homemade jam, it is essential to use the right sugar. Unlike standard sugar, jam crystal sugar is specially formulated to help jam set faster. This is due to its high pectin content – a natural substance found in fruit that helps thicken the jam. Saint Louis crystal sugar jam is also easy to use, just mix it with the fruit and cook the mixture until it reaches the desired consistency.
Saint Louis jam crystal sugar is made from sugar beets, sourced only from France and certain countries of the European Union, and is guaranteed GMO-free. Therefore, it is perfectly safe to use it to make delicious homemade jams.
In conclusion, if you are looking to prepare delicious homemade jams, crystal sugar jam from Saint Louis is an excellent choice. With its unique formulation and high pectin content, you can be sure your jam will have the right consistency and set quickly. Also, you can buy it online at: http://sucre-saintlouis.com. It is a superior quality product made in France with natural and GMO-free ingredients. So why not try making your own jam with crystal sugar jam from Saint Louis? You will not be disappointed!
Crystal jam sugar, an essential ingredient for successful jams
Jam is traditionally a mixture of fruits, sugar and a few other ingredients to flavor and stabilize everything. The sugar is used to give the jam a sticky texture and to preserve it from mold by inhibiting bacterial growth. The choice of crystal sugar jam is decisive for the success of your jams. Indeed, it is the one that makes it possible to obtain a final product that is fragrant, tasty and of an ideal consistency.
Crystal jam sugar, larger and less refined than powdered sugar
Jam crystal sugar is characterized by grains bigger and one color crystalline very neat. It is less refined than powdered sugar, which allows it to better absorb water from fruit, dissolve more slowly and form more stable crystals. It is ideal for jams, jellies and marmalades as it provides the characteristic texture and taste of these preparations.
Jams prepared with jam crystal sugar are tastier and softer than those made with powdered sugar. This is due to the fact that the jam crystal sugar allows the fruits to release their aromas more easily and to have a more puffy texture. Orange marmalade, for example, is more consistent and more fragrant if it is made with crystal sugar jam rather than with powdered sugar.
Crystal sugar jam is an essential ingredient in the preparation of traditional jam. Indeed, to obtain a tasty and well gelled jam, the choice of sugar used is crucial. This is why the use of granulated sugar is highly recommended by kitchen professionals.
Crystal sugar is a fine crystal sugar, slightly less refined than white sugar, but just as delicious. It has larger sugar molecules than icing sugar, which allows it to crystallize better. This sugar is ideal for the preparation of jam because it promotes the gelling of fruits. Thus, the use of crystal sugar makes it possible to obtain a jam with the perfect texture, neither too liquid nor too thick.
To make a jam using granulated sugar, it is advisable to respect a ratio of 1 kg of sugar for 1 kg of fruit. You must first prepare the fruit by washing it and cutting it into pieces. Then, just add the crystal sugar and leave to macerate for a few hours. After this step, all that remains is to cook the mixture over low heat until the desired consistency is obtained.
The use of granulated sugar offers the advantage of giving a jam with a slightly caramelized taste, very different from flavorless industrial jam. It is therefore important to favor crystal sugar to achieve a quality and authentic jam.
In short, crystal sugar jam is a winning combination for all lovers of homemade jams. To learn more about the tricks and secrets of traditional jam, we invite you to consult the article “Traditional jam with crystal sugar” of the Women’s Journal.
How to make jams with crystal sugar jam?
Making jams with crystal sugar jam is very simple. Here are the steps to follow:
- Choose the freshest and ripest fruit. Avoid those that are damaged or overripe.
- Peel and cut the fruit into small pieces.
- Put them in a saucepan with crystal sugar jam, using about 700g of sugar per kilo of fruit.
- Add water to cover the fruit and bring to a boil.
- Remove the scum that forms on the surface with a slotted spoon.
- Lower the heat and cook the mixture over low heat, stirring regularly, until it has thickened and the fruit is well cooked (about 30-40 minutes).
- Turn off the heat and allow the mixture to cool to room temperature before transferring it to sterilized glass jars with lids.
- Store your jars of jam in the refrigerator.
Jam granulated sugar, a common variety of sugar
Crystal sugar jam is a variety of sugar common in most countries of the world. In France, it is also known as jam sugar or gelling sugar. Major brands of sugar, such as Béghin Say, Saint Louis Sucre And Candia, offer quality jam crystal sugars.
What is the difference between crystal sugar jam and powdered sugar?
Crystal jam sugar has larger grains and is less refined than powdered sugar. It is therefore more suitable for preparations that need to cook for a long time, such as jams, jellies and marmalades.
Can we replace crystal sugar jam with powdered sugar?
It is possible to replace crystal sugar jam with powdered sugar, but the result will not be the same. Crystal jam sugar is specially designed to thicken and stabilize jams, whereas powdered sugar does not have the same properties.
How long can jam made with crystal sugar jam be kept?
A jam made with crystal sugar jam can be kept for up to a year if stored in sterilized and airtight glass jars, away from light and humidity. Once the jar is opened, it is best to consume it within 3 months.