Brambles wrote:I was wondering the same. Over the donkeys years I've made jams, jellies and marmalades I know have used both and not noticed any difference.
Hamradioop wrote:Stasher, whats wrong with beet sugar for jam making?
There's nothing 'wrong' with beet sugar.
Cane sugar is (in my opinion and to be honest in the opinion of others I've spoken to in the past) is the superior product. Cane sugar melts at a lower temperature and also foams/scums up less when jamming.
I think beet sugar is fine for bunging in drinks and 'quick bakes', but out of preference I would ALWAYS use cane for jamming activities and if I'm honest I prefer the baking results as well
I've found that since using cane sugar exclusively in all types of preserves the end result is consistently of an excellent standard. In the past when using beet sugar I have been less than delighted at the cooking process and the end result at times.
It would appear that it's just me on here!
As an aside I also think (maybe it's just my imagination) that cane sugar has a better depth of flavour with less high notes
Still - I will be seeking out cane for culinary purposes.............and I thought others may wish to know that Lidls have gone for the root veg option
Hope that's as clear as mud now!
