Sugar - cane v. beet
It's only recently that I discovered that much of the sugar used in America is made from sugar beets, not sugar cane. Which explains why it's so difficult for you people to get things like golden syrup or raw sugar and such, which come from the processing of sugar cane.
ALL sugar in Australia comes from sugar cane. It's a huge industry here, and we export a lot of sugar.
It has only just dawned on me (we can't rush these thinking processes, can we?) that the fact that you can't get cane sugar might well be a factor in the reason so many of you add pectin to your jams, something I've never done nor seen done, nor needed to do. Cane sugar, of course, cooks down to a nice syrup that gels well, but is it the same with beet sugar? If not, it would explain why almost all American jam recipes call for added pectin - to help set the jam.