Some of these can be overcome by the use of more specialized syrups such as High Maltose. This is important to remember if selling product in high humidity markets. The use of 42 DE glucose will give lower moisture pickup, but may not deliver the desired sweetness or texture levels. It may be more desirable to use 63 DE glucose. Marmalade and jam For proper texture, jellied fruit products require the correct combination of fruit, pectin, acid, and sugar.
Sugar serves as a preserving agent, contributes flavor, and aids in gelling.
Cane and beet sugar are the usual sources of sugar for jelly or jam. Starch syrup may be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure. Too little sugar prevents gelling and may allow yeasts and molds to grow. To provide good shelf life a high sugar concentration is required and for the purpose a 63 DE syrup is preferred to the traditional 42 De syrup. Canning Maltodextrins and low conversions syrups add body to canned sauces.