While preparing Jam we use sugar. Why?
Please don't tell about preservation or sweetness.
The thing is probably related to Osmosis or something.
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Answered by
3
Answer:
As well as sweetening the jam, the sugar also helps the pectin set – it enhances the pectin's gel-forming capability by drawing water to itself, decreasing the ability of the pectin to remain in separate chains.
Answered by
1
Answer:
we do it also because sugar is a preserative
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