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(5 Posts)
johnbarrowmanlovesme Mon 01-Sep-08 11:19:32

My blackberries are boiling merrily away & have now realised I prob haven't got enough sugar. I have used granulated in the past as it is cheaper than the jam making stuff with pectin added & it has set fine so am assuming the sugar is only for sweetening it? Anyone know if I can use brown sugar without my jam being a total disaster please?

johnbarrowmanlovesme Mon 01-Sep-08 11:48:29


traceybath Mon 01-Sep-08 11:51:20

i'd have thought not - i always use the preserving sugar but why not give it a go??

sorry not much help

Lilymaid Mon 01-Sep-08 11:54:11

My trusty old cookery book says:
"Granulated sugar is excellent - you don't have to buy expensive preserving sugar. Castor and brown sugar produce a lot of scum and are not recommended"
It won't look very pretty and will be rather scummy but will be otherwise edible.

johnbarrowmanlovesme Mon 01-Sep-08 11:56:35

Have decided not to add the brown sugar, it would be a shame to waste all my lovely blackberries if it didn't work out so have sent ds1 out to the shop, as fast as his legs can carry him to get some granulated smile

Thanks for your reply traceybath.

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