Fruit Preserves And Jellies

The fruit preserve and jelly categories are certainly a major milestone in food evolution. Their history dates back to ancient times, when a confection or a dessert has been documented as a part of the meal. The use of sugar widened the possibilities for preserving fruits. In fact, during colonial times, a jam sometimes formed while fruit was being boiled. This jam or gel formed when the correct proportions of pectin, sugars, and acids occurred. Jam and jelly production was once considered an art; now it is a science. More is known about the components necessary to produce this kind of gel. This knowledge has led to other applications such as stabilized fruit fillings and sauces, processed fruit juices, canned fruits, and frozen desserts and confections.

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