> > >

Gelling Sugar

Gelling Sugar is special sugar for making preserves from fruit.

Gelling Sugar contains pectin in it, so you don't need to buy additional pectin. The ingredients in the sugar are white sugar, pectin, and citric acid. Some brands may also include sodium benzoate as a preservative.

There are different "strengths" of Gelling Sugar. The stronger the Gelling Sugar, the more you can cut back on the amount of sugar you use, allowing you to make less sugary, more fruit-tasting preserves.
  • 1:1 Gelling Sugars. Use for jellies and jams. You use equal weights of fruit and Gelling Sugar;
  • 2:1 Gelling Sugars. Use for preserves that you don't want to come out as sweet. Use twice as much fruit in weight as you do Gelling Sugar in weight;
  • 3:1 Gelling Sugars. Use for preserves that you really want to maximum fruit taste to come out with. Best with fully ripe, sweet fruits. Use three times as much fruit in weight as you do Gelling Sugar in weight.

See also:


Aspartame; Cane Syrup; Caramel; Chinese Lump Sugar; Chinese Rock Sugar; Date Sugar; Dextrose; Erythritol; Fructose; Gelling Sugar; Granulated Sugar; Icing & Frosting; Invert Sugar; Lavender Sugar; Malt Sugar; Raw Sugar; Rosemary Sugar; Sanding Sugar; Snow White Sugar; Sparkling Sugar; Sugar Cutters; Sugar; Vanilla Sugar

Please share this information with your friends. They may love it.

Also called:

Gelierzucker (German)


Oulton, Randal. "Gelling Sugar." CooksInfo.com. Published 24 July 2005; revised 09 October 2007. Web. Accessed 12/15/2017. <http://www.cooksinfo.com/gelling-sugar>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like: