preserve

The making of jellies and other preserves is an old and popular process, providing a means of keeping fruits far beyond their normal storage life and sometimes making use of blemished or off-grade fruits that may not be ideal for fresh…

Preserves, jams, conserves, and marmalades differ from jellies in their inclusion of whole fruit or fruit pulp.

Fruit jelly and preserve manufacture, an important fruit by-product industry, is based on the high-solids–high-acid principle, with its moderate heat-treatment requirements. Fruits that possess excellent qualities but are visually unattractive may be preserved and utilized in the form of concentrates, which have a pleasing taste and substantial nutritive…

jellies, and preserves were developed by industrious fruit eaters of days past as methods of keeping fruits fresh out of season. When the option to freeze and refrigerate became available, fresh food that was in season in warmer climates could survive a trip elsewhere for consumption, removing…