Hello!
I am in the USA and I am hoping to make Paul Hollywood's Jammy Biscuits from The Great British Baking Show. The recipe calls for jam sugar, which I learned from Wikipedia is known as gelling sugar in the USA. Is this substance, whatever we might call it, the same as the Sure Jell brand fruit pectin?
Any help would be most appreciated, and I welcome any pointers or other recommendations as well.
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