2 ms·

sugar also has anti-microbial properties

• Scoundreller 7y ago
  At high enough concentrations. But that's true of anything. Having a lot of salt or sugar (or any small molecule really) in something makes it impossible for cells to retain enough water to function. Which is why your sauce/jam doesn't go bad (except at the top, where a layer of condensed water doesn't have the high concentration of sugar or salt).