Knowra Fruit preserves Fruit preserves Fruit preserves are fruit or pieces of fruit cooked or stored with sugar, commonly as syrup, jam, jelly, or related sweet spreads. Sugar and processing help preserve fruit while shaping its texture and flavor.
Pectin : A group of plant polysaccharides that can form gels in suitable conditions. Pectin helps many fruit mixtures thicken into jams and jellies.
Jam : A fruit preserve made by cooking fruit or fruit pieces with sugar into a thick spread. Jam retains fruit pulp or pieces rather than filtering them out.
Boiling-point elevation : The increase in a liquid's boiling temperature caused by dissolved substances. Concentrated sugar raises the boiling temperature as fruit mixtures cook down.
Home canning : The household preparation and heat processing of foods in sealed jars. Home canning is a common way to store seasonal fruit preserves.
Sugar : Sweet-tasting soluble carbohydrates, especially sucrose, glucose, and fructose. Dissolved sugar sweetens preserves and reduces available water.
Jelly : A clear or translucent fruit preserve made from strained juice set into a gel. Jelly is the smooth, juice-based counterpart to fruit-filled preserves.
Gelatinization : The process by which starch granules absorb water and swell when heated. Fruit preserves typically set through pectin, not starch gelatinization.
Fruit conserve : A preserve combining fruit with ingredients such as nuts, dried fruit, or spices. Conserves extend basic fruit preserves with varied textures and flavors.
Fruit : The mature ovary of a flowering plant, often containing seeds and edible tissues. Fruit supplies the flavors, acids, and textures that distinguish preserves.
Marmalade : A citrus preserve made with fruit juice and peel, usually cooked with sugar. Marmalade stands out for its citrus peel and characteristic bitterness.
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