PRESERVES

a term frequently applied indiscriminately to any kind of fruit preserved by any means and for any use. For purposes of classification, it is better applied exclusively to fruits such as peaches, pears, etc., put up in liquids, which, to a considerable extent, retain their original shape after cooking. The title "jam" is, similarly, best applied to fruit pulps cooked without regard to the original shape of the fruit, and "jelly" to the fruit juices from which the pulp has been removed. Candied or "crystallized" fruit is fruit boiled in sugar to crystallization. See JAMS. JELLY and CRYSTALLIZED FRUITS.

The most widely used "preserved" fruits are those generally known as "canned fruits"--those preserved by sterilization and hermetical sealing, with or without the addition of sugar. See CANNED GOODS and DRIED AND EVAPORATED FRUITS.