Sucrose

Sucrose is usually the majority sweetener in jellies, providing all the qualities it does in other applications: sweetness, bulk, tenderness, and good flavor release. As in other areas of confectionery, sucrose is often supplemented with other sweeteners to prevent crystallization and to alter the flavor profile. While it is common to add glucose syrup or other doctoring agents to jellies, it is not absolutely essential, due to the doctoring function already played by the binding agent used to make these confections.