Preserves are characterized by the thick or slightly jelled syrup, in which small, whole fruits or small, evenly-sized pieces of fruit are suspended. In preserve – large pieces of fruit are present.
Preparation of Preserves
A blueberry impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. Specifications for preserve is TSS 68° bx and fruit pulp 55%.
The essential ingredients of a preserve are fruit, sugar, pectin and acid.
The fruit gives each spread its unique flavor and color. The fruit also provides the liquid needed to dissolve the other ingredients. It also furnishes some or all of the pectin and acid. High-quality, flavorful fruits make the best jellied products.
The proper level of acidity is critical to gel formation. If there is too little acid, the gel will never set; if there is too much acid, the gel will lose liquid (weep). The acid ʻcutsʼ the sweetness of the sugar and achieves the pH necessary to set the pectin.
Sugar serves as a preserving agent, contributes flavor, and aids in gelling. The final sugar content must be 65% to 69%. The high sugar content:
*suppresses microbial growth
*sweetens the product
*helps set the pectin
*makes the product glisten
Pectins are substances in fruits that form a gel if they are in the right combination with acid and sugar. All fruits contain some pectin. Blueberries contain little pectin and must be combined with other fruits high in pectin or with commercial pectin products to obtain gels
Blueberry preserves
