Preserves
Preserves
Preserves (/prɪˈzɜːrvz/) are a type of food product where the ingredients are preserved for longer shelf life. The most common types of preserves include jam, jelly, marmalade, and fruit butter. The process of making preserves often involves cooking fruits or vegetables with sugar until it reaches a jam-like consistency.
Etymology
The term "preserves" comes from the Latin word "praeservare" which means "to keep, guard, observe". This is in reference to the preservation process that these food items undergo to extend their shelf life.
Types of Preserves
There are several types of preserves, each with their own unique characteristics and methods of preparation.
- Jam - A type of preserve made from crushed or chopped fruits cooked with sugar.
- Jelly - This is made from fruit juice and sugar, often with the addition of pectin to help it set.
- Marmalade - A preserve made from citrus fruits, particularly oranges, and sugar.
- Fruit butter - This is a type of preserve made by slow-cooking fruit and sugar until it reaches a smooth, creamy consistency.
Preservation Process
The preservation process for making preserves involves cooking the ingredients with sugar until it reaches a certain consistency. This process helps to kill bacteria, yeasts, and molds that could cause the food to spoil. The high sugar content also helps to preserve the food by binding the water molecules, making it harder for microorganisms to grow.
Related Terms
- Canning - A method of preserving food by processing and sealing it in an airtight container.
- Pickling - A method of preserving food by immersing it in vinegar or a saltwater brine.
- Fermentation (food) - A process used to produce or preserve foods and beverages. This process involves the use of bacteria, yeasts, or other microorganisms to convert sugars into alcohol or acids.
External links
- Medical encyclopedia article on Preserves
- Wikipedia's article - Preserves
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