Why does gelling sugar lose its gelling property after some time?
Gelling sugar (also called jam sugar or jelly sugar) is used for making fruit jams. It is a mixture of sugar and pectin. Properly stored sugar has a near infinite shelf life but gelling sugar only has a shelf life of a few month. Aferwards it still works like usual sugar but does not work as a gelling agent anymore.
Why does that happen?
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