Pectin question

[Flummery]

Looks like the lemon has worked, I think part the problem could be is that I have started using a jelly net so I may not be cooking the fruit for long enough to release the little bit of pectin it has although I am adding apples to the cooking for their pectin, any way I went mad and bought myself a preserving pan which I will be able to cook the fruit for longer without worrying about the pan boiling over.
Can anyone tell me the differance between jam sugar and preserving sugar?

I think jam sugar has quite a lot of pectin - useful for strawbs etc, whereas preserving sugar ghas less - it's recommended for plums and such. I think plums aren't bad for pectin myself.

[Snadger]

............................ I think plums aren't bad for pectin myself.

My plum jam set like a brick without adding anything!!!!!!!!

[WrexTheDragon]

It's a fine art to get plum jam to set just right.

[flowerofshona]

Paul i add the pectin powder to the sugar and mix it well, makes it the same as Jam sugar

[Flummery]

My plum jam set like a brick without adding anything!!!!!!!!

Don't say I didn't warn you!

[Hilary B]

Preserving sugar is simply easier to dissolve than ordinary Granulated (old-fashioned granulated wasn't as pure, but that changed ages ago).
Jam sugar is preserving sugar with added pectin. Like some others, I have never bothered, because everything I have ever wanted to make jam from worked fine without (OK a few things needed pectin-rich additions in the early stages, usually liquid extracted from apple peel-and-core, or currants or gooseberries).