How can sugar act like a food preservative when it’s said to attract bacteria?

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How can sugar act like a food preservative when it’s said to attract bacteria?

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In things like jams and such, a lot of water is removed and sugar added. Because there’s much less water in jam than in a bacterial cell, and the concentration of sugar is high, water inside the cell rushes out – which tends to kill or at least disable many pathogens.

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