There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low pectin fruits like strawberries either high pectin … See more

Fruit preserves are used in many food preparations and recipes; some examples include:
• Spread on toast
• Part of a peanut butter and jelly sandwich
• The key ingredient for a jam sandwich See more

The high sugar content makes jam keep for exceedingly long times before unsealing the packaging, and for a long time at room temperature after opening, as fruit preserves are … See more

Canadian regulations
Under the Processed Products Regulations (C.R.C., c. 291), jams, jellies, citrus marmalade, and preserves are defined. Each must contain a minimum percentage of the named fruit and a minimum … See more

The term preserves is usually interchangeable with jams even though preserves contain chunks or pieces of the fruit whereas jams in some regions do not. Closely related … See more

Cheong
Cheong is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves in Korean cuisine. It is used as a tea base, as a honey-or-sugar substitute in cooking, and as a condiment.
There are liquid … See more

In general, jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of … See more