Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Preserving with sugar is almost always used with fruit. The density of the sugar in the cooking process retards the growth of enzymes because there is a lower ratio of water. Fruit preserves normally contain a minimum of 60 percent sugar and are usually pasteurized; otherwise, once the jar is sealed, the sugar can break down into alcohol over time. In the case of fruit preserves, a metal seal or a protective layer of wax prevents the development of surface mold during a long storage period.