Abstract

Fruit preserves and jellies date back to ancient times. The use of sugar widened the possibility of preserving fruits. The name, preserves, covers a broad range of products including jams, butters, marmalades, and conserves, as well as preserves. Gelation gives fruit preserves their texture. Gelation depends on pectin, sugar, acid, and water. Typical and novel gel systems are discussed. Information on the use of sugar and other sweeteners in preserves is given. Traditional and modern processing techniques are detailed. Overall quality of fruit preserves and jellies has improved due to improvements in processing. Fruit quality is the most important in the process of making preserves. Problems that arise in the process such as color changes, color fading, crystal formation, floating fruit, mold, etc, can be avoided. Trends are noted.