Whats the reason behind inclination of reducing sugars in jam?

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Osama Rahil Popular answer

I recommended the following article

Article Glucose – a Reducing Sugar? Reducing Properties of Sugars in...

Best Regards Sadia Mukhtar

Osama Rahil

Bruce Neagle

In general, under acidic conditions, starch or maltodextrin will be cleaved to yield glucose (also called Dextrose) which is a 'reducing sugar' because it has a 'primary' end that can react with Copper Sulfate.