Fruit products are preserved by sugar, which prevents micro-organism growth. The individual characteristics of different preserved fruit products depends on the type of fruit, preparation method, and ingredient proportions used.
Types of Preserves
- Jellies - gelled fruit juice and sugar, fruity tasting
- Jams - thick, sweet spreads made of fruit pieces and sugar
- Preserves - small uniform size fruit pieces in slightly gelled syrup
- Conserves - like jam, but with nuts, raisins or coconut
- Marmalades - soft jellies with small pieces of fruit or peel and citrus
- Fruit butters - sweet thick-consistency spreads made with fruit pulp
- Honeys and syrups - generally liquid consistency, made with fruit pulp or juice
Primary Ingredients
- Fruit - provides flavor, color, pectin, acid
- Pectin - causes the fruit to gel
- Acid - adds flavor, necessary for gelling
- Sugar - adds flavor, right proportion required for gelling