Abstract
Preserves have been consumed for many hundreds of years. Originally, they were produced domestically and made primarily to extend the life of fruit, beyond the few weeks following harvesting, by cooking in the presence of high concentrations of sugar, hence giving rise to the name preserves. Over the years the resultant product became a specialised food in its own right rather than a means of preservation, with the characteristics we expect of it today, namely that it should be a spreadable gelled or semi-gelled system. In many cases, fruit pieces are present and it is important that these should be softened and spreadable along with the gel.
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© 1995 Chapman & Hall
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Bowler, P., Loh, V.Y., Marsh, R.A. (1995). Preserves and jellies. In: Beckett, S.T. (eds) Physico-Chemical Aspects of Food Processing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1227-7_15
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DOI: https://doi.org/10.1007/978-1-4613-1227-7_15
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-7514-0240-7
Online ISBN: 978-1-4613-1227-7
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