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: Culture of Virginia
Content:  often found in Virginian cuisine. It is often used in jams, jellies, preserves, and desserts. Brunswick stew is a traditional and common dish in Virginia, a type of thick vegetable stew with meat. The traditional meat was the Appalachian flying squirrel, but this has since become endangered and chicken and rabbit are often used in current times. Virginians insist that this stew, common in most parts of the south, was invented in Brunswick County, Virginia, whereas Georgians insist it was Brunswick, Georgia. In the Western half, apples are important to the local cuisine, especially for apple butter and cider. Winesap apples are commonly grown and used in Virginia, whereas in most other American locales they have fallen out of 
Title: Fruit pudding
Content:  Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants, raisins, sultanas, salt and cinnamon, formed into the shape of a large sausage. Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast. Although served in this context as part of a savoury meal, its close relationship to clootie dumpling means it may also be served as a dessert. Many Scottish producers of sausage, sliced sausage, black pudding, white pudding and haggis also make fruit pudding. It is not uncommon to find a "breakfast pack" consisting of sausage, sliced sausage, black pudding and fruit pudding on sale in Scottish shops. In London, rock musician Alex Harvey purchased his Scottish breakfast supplies, including fruit pudding, from Fortnum and Mason.
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: Cuisine of Antebellum America
Content:  Typical fruits in the era were seasonal and locally produced. Fruits too were preserved, or cooked in sugar syrup to make pie filling. Depending on the region apples, cherries, grapes, pears, strawberry, and peaches could be found.
Title: Christmas pudding
Content:  Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Britain, Ireland and in other countries where it has been brought by British and Irish immigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud", though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name "plum pudding", the pudding contains no actual plums due to the pre-Victorian use of the word "plums" as a term for raisins. The pudding has been heavily mythologized, including the erroneous idea that it is traditionally composed of thirteen ingredients, symbolizing Jesus and the Twelve Apostles, or that it was invented by George I of Great Britain. Early recipes include little more than suet, dried fruit, breadcrumbs, flour, eggs and spice, along with liquid which may be milk or fortified wine. Later recipes became more elaborate.
Title: American cuisine
Content:  for over 150 years. Chickens have been common for so long that the Midwest has several native breeds that are prized for both backyard farming and for farmer's markets, such as the Buckeye and Wyandotte. One, Billina, appears as a character in the second book of the Oz series by L. Frank Baum. Favorite fruits of the region include some native plants inherited from Native American tribes like the pawpaw, and American persimmons are also highly favored. As in the American South, pawpaws are the region's largest native fruit, about the size of a mango, often found growing wild come September; they 
Title: Food preservation
Content:  used to be prepared for invalids. Jellying is one of the steps in producing traditional pâtés. Many jugged meats (see below) are also jellied. Another type of jellying is fruit preserves, which are preparations of cooked fruits, vegetables and sugar, often stored in glass jam jars and Mason jars. Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot, and savory preserves, such as those made from tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; jams, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit used. In English, the word, in plural form, "preserves" is used to describe all types of jams and jellies.
Title: Cuisine of the Southern United States
Content:  and local fruits. Dried pinto beans are a major staple food during the winter months, used to make the ubiquitous ham-flavored bean soup usually called soup beans. Kieffer pears and apple varietals are used to make pear butter and apple butter. Also popular are bread and butter pickles, fried mustard greens with vinegar, pickled beets, chow-chow (commonly called "chow"), a relish known as corn ketchup and fried green tomatoes; tomatoes are also used in tomato gravy, a variant of sausage gravy with a thinner, lighter roux. A variety of wild fruits like pawpaws, wild blackberries, and persimmons are also commonly available in Appalachia as well. 
Title: Varenye
Content:  Varenye (варенье, варэнне/варэньне, варення) is a popular whole-fruit preserve, widespread in Eastern Europe (Russia, Ukraine, Belarus), as well as the Baltic region (uogienė, ievārījums, moos). It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. In some traditional recipes, other sweeteners such as honey or treacle are used instead of or in addition to sugar. Varenye is similar to jam except the fruits are not macerated, and no gelling agent is added. It is characterized by a thick but transparent syrup having the natural colour of the fruits.

Question: Verify the following claims with "True" or "False": Fruit preserves are an ingredient in a food (also known as Bakewell pudding) which comes from the West Virginia, Virginia, and Ohio region.
Answer: False