Fruit Preserves

1 – Introduction :
Fruit preserves are fruits, or vegetables, that have been
prepared and canned for long term storage. The preparation of fruit
preserves traditionally involves the use of pectin as a gelling agent,
although sugar or honey may be used as well. The ingredients used
and how they are prepared will determine the type of preserves; jams,
jellies and marmalades are all examples of different styles of fruit
preserves that vary based upon the ingredients used.
There are various varieties of fruit preserves made globally, and
they can be made from sweet or savory ingredients. In North
America, the plural form preserves is used, while the singular
preserve is used in British and Commonwealth English. Additionally,
the name of the type of fruit preserves will also vary depending on the
regional variant of English being used.
2 – Variations :
2 – 1 – Confit :
Confit : which is the past participle form of the French verb
"confire" or "to preserve", is most often applied to preservation of
meats, especially poultry and pork, by cooking them in their own fat
or oils and allowing the fats to set . However, the term can also refer
to fruit or vegetables which have been seasoned and cooked with
honey or sugar until it has reached a jam - like consistency . Savory
confits, such as ones made with garlic or tomatoes, may call for a
savory oil such as virgin olive oil as the preserving agent .
2 – 2 – Conserves :
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A conserve is a jam made of fruit stewed in sugar . conserves
are some times referred to as whole fruit jam .
Often the making of conserves can be trickier than making a
standard jam, because the balance between cooking, or sometimes
steeping in the hot sugar mixture for just enough time to allow the
flavor to be extracted from the fruit , and sugar to penetrate the fruit,
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