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A question about a recipe: Pear Pineapple Ginger Jam

735d9f2c 0ee8 4b1b bdab 64d7135b7edd  jamieo 5 of 1 2

have you ever used brown, demerara or muscovado sugar in jam recipes ? would the proportions be the same as using white refined sugar ?
thanks

asked by Leburk about 5 years ago
4 answers 5818 views
7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added about 5 years ago

I personally haven't done it (yet) but I don't see why you wouldn't be able to. A good thing to keep in mind though would be that brown sugar has a higher moisture content than regular sugar and thus weighs more per given volume. I c regular sugar probably weighs as much as about 3/4c brown sugar ( only an approximation). Depending on how wide of a margin a particular jam recipe gives you (some use a lot of sugar, some call for adding pectin ) you may end up with a slightly runnier jam, which isn't necessarily a bad thing.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

thank you , I'm going to try this jam with a combination of demerara and moscovado....I recently did a butterscotch pot de creme with these sugars and the flavors were amazing......richer and more mellow than using white sugar......

9fe756c0 679c 4968 9ab5 be8634a0e68d  pinch dash smidgon
added about 5 years ago

Before you substitute brown sugar for white you need to be aware that brown sugar is really white sugar with molasses (which may come from sugar beet) added to give it colour and texture and appear to be more healthy. Moscovado sugar is darker natural brown sugar as is demerara. The added molasses in the brown sugar or the different taste of moscovado and demerara sugars may alter the taste of your jam. Alternately you can use honey or corn syrup as a sweetener if you wish not to use white sugar.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

thanks for your input...I am going to experiment with different sugars and hope for the best !