Fruit and vegetable preserves – foodstuffs resulting from the processing of fresh fruit and vegetables (mechanical, thermal, chemical, biological), aimed at preserving or changing their property (e.g.. taste, the smell, appearance), nutritional value, and also to preserve them. In the household, fruit and vegetable preserves are included: semi-finished products (e.g.. purees, must), products (e.g.. jam, jam, soki), secondary products (e.g.. fault, tinctures, octy). The durability of fruit and vegetable preserves is achieved by the concentration of sugars, sugars and acids, alone, alcohol and by appraisal. Processing products are classified into canned food – in which the raw material retained many original characteristics, first and foremost appearance (shape and color) and concentrates- in which the raw material has lost its shape and other original features, and the intermediate was concentrated (and sometimes dried).
sweetened fruit concentrate with a jelly-like consistency, cooked from fresh or frozen fruit (in industry also from pulp). In traditional Polish jams, the fruit is whole or partially shredded, suspended in a dense, clotted syrup. The degree of jam thickening is much less than that of marmalade, but the addition of sugar a little more – ok. 60%. Jam is usually made of one type of fruit, e.g.. agrestowy, less often with the addition of other fruits, e.g.. lingonberries with pears and apples. Low-sweetened jams (30…50%), made at home, require 20 minutes of pasteurization. Such jam will not be jelly.
product (mostly clear) obtained by boiling diluted ones with water, pasteurized or concentrated musts (raw juices) or fruit extracts, with a large addition of sugar and sometimes gelling and preservatives. Fruit with a high pectin content is the best for jellies, e.g.. currants, raspberries, blackberries, oranges.