When I was learning to can, I had heard that you need pure cane sugar in order for your jelly to gel. But my mom said that my grandmothers who lived in Colorado where they made sugar from beets, always used beet sugar and never had any problems. I didn't know which was right, but I knew I wasn't going to risk wasting a batch of jelly to find out. Well tonight while I was reading up on making jelly since I don't make it often and I always need a refresher, I saw this in my Ball canning guide. "Sugar helps in gel formation, contributes to flavor and serves as a preserving agent. Beet and cane sugar may be used with equal success." That was an aha moment and a relief but I don't think I will try to argue the point with any old timers that still believe in the myth. Interestingly the article went on to say that you can substitute part of the sugar in a recipe with light corn syrup. It said for recipes without added pectin substitute 1/4 of the sugar and...
Shelli's Jelly Jar Home Canning Blog. Sharing recipes, anecdotes and links to great custom supplies for the home canning enthusiast or small cottage kitchen food preservation business. Links lead to my store and I may earn from sales made by clicking my referral links.