Title: Fruit preserves
Content:  Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. Sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast on bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.
Title: Fruit preserves
Content:   A conserve, or whole fruit jam, is a preserve made of fruit stewed in sugar. Traditional whole fruit preserves are particularly popular in Eastern Europe (Russia, Ukraine, Belarus) where they are called varenye, the Baltic region where they are known by a native name in each of the countries (uogienė, ievārījums, moos, dulceață), as well as in many regions of Western, Central and Southern Asia, where they are referred to as murabba. In Southeast Europe, another version called slatko is made. In Greece, such confections are called spoon sweets and are commonly offered to guests, along with a glass of water, as a gesture of 
Title: Fruit preserves
Content:   Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade is distinguished from jam by the inclusion of citrus peel, and the use of more water, in which respect it resembles a jelly. It is distinguished from a jelly by containing pieces of fruit peel. The benchmark citrus fruit for marmalade production in Britain is the bitter Spanish Seville orange, Citrus aurantium var. aurantium, prized for its high pectin content, which gives a good set. The peel has a distinctive bitter taste which it imparts to the preserve.
Title: Succade
Content:  Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly strong sugar solutions for a number of weeks, and then dry off any remaining water. The high sugar content of finished glacé fruits inhibits the growth of microorganisms, and glacé fruits will keep for a number of years without any additional methods of preservation. Fruits that hold up well to being preserved in this manner include cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples, oranges, lemons, limes and clementines. Angelica is rarely seen in Western cooking except as a glacé fruit.
Title: Fruitcake
Content:  Typical American fruitcakes are rich in fruit and nuts. Mail-order fruitcakes in America began in 1913. Some well-known American bakers of fruitcake include Collin Street Bakery in Corsicana, Texas, and The Claxton Bakery in Claxton, Georgia. Both Collin Street and Claxton are Southern companies with inexpensive access to large nut quantities, for which the expression "nutty as a fruitcake" was derived in 1935. Commercial fruitcakes are often sold from catalogs by charities as a fund raiser. Most American mass-produced fruitcakes are alcohol-free, but those made according to traditional recipes are saturated with liqueurs or brandy and covered in powdered sugar, both of which prevent mold. Brandy (or wine) 
Title: Marmalade
Content:   Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. Still, it is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically, the term has often been used for non-citrus preserves. The preferred citrus fruit for marmalade production is the Spanish Seville or bitter orange, Citrus aurantium var. aurantium, prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste. The word "marmalade" is borrowed from the Galician-Portuguese marmelada, from marmelo 'quince'. Unlike jam, a large quantity of water is added to the fruit in a marmalade, the extra liquid being set by the high-pectin content of the fruit. In this respect it is like a jelly, but whereas the fruit pulp and peel is strained out of a jelly to give it its characteristic clarity, it is retained in a marmalade.
Title: Fruit preserves
Content:  Fruit curd is a dessert topping and spread usually made with lemon, lime, orange, or raspberry. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavorful spread. Some recipes also include egg whites or butter.
Title: Fruit preserves
Content:  Outside of this geographical region, whole-fruit preserves are known in France as confitures. The making of conserves can be trickier than making a standard jam; it requires cooking or sometimes steeping the fruit in the hot sugar mixture for just long enough to allow the flavour to be extracted from the fruit, and sugar to penetrate it, but not so long that the fruit breaks down and liquefies. This process can also be achieved by spreading the dry sugar over raw fruit in layers, and leaving for several hours to penetrate into the fruit, then heating the resulting mixture to bring it just to the 
Title: Candied fruit
Content:  Candied fruit is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for up to a year. It has existed since the 14th century. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates. Fruits that are commonly candied include dates, cherries, pineapple, peaches, as well as a root ginger. The principal candied peels are orange and citron; these with candied lemon peel are the usual ingredients of mixed chopped peel (which may also include glacé cherries). Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly stronger sugar solutions for a number of weeks, and then dry off any remaining water.
Title: Fruit preserves
Content:  The term preserves is usually interchangeable with jams even though preserves contain chunks or pieces of the fruit whereas jams in some regions do not. Closely related names include: chutney, confit, conserve, fruit butter, fruit curd, fruit spread, jelly, and marmalade. Some cookbooks define preserves as cooked and gelled whole fruit (or vegetable), which includes a significant portion of the fruit. In the English speaking world, the two terms are more strictly differentiated and, when this is not the case, the more usual generic term is 'jam'. The singular preserve or conserve is used as a collective noun for high fruit content jam, often for marketing purposes. Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used.

Question: Verify the following claims with "True" or "False": Fruit preserves are an ingredient of Bakewell tart (also called Concordia (beverage)) and is popular in the New Orleans area.
Answer: False