In the afternoon I went shopping and on my list was sugar for jam-making as I'd nearly used up all the other and was determined to make yet more
This is the one I used last time...
...and this is the one I'll be using in future...
After careful consideration I bought the one for confitures, but this morning I Googled and asked the question - just what is the difference?
On this blog I found the answer:
Preserving sugar contains no additives and dissolves slower than regular sugar which reduces the risk of burning. It also allows any impurities to rise to the top for easy skimming, so it gives a clearer set.
Jam sugar on the other hand, contains added pectin and citric acid to ensure a high quality set with minimum boiling.
So now I know. WRONG SUGAR!!!!!
So there's nothing I can do with this twice-boiled batch of jam really - I doubt the flavour would survive a third boiling-up. It is very syrupy now so methinks I could add it to sparkling water for a cool fizzy drink or stir it into plain yoghurt. I've got 7 jars, so it's going to be yoghurt and fizz every day...