Pamela L. Brady , Extension Foods Specialist Introduction Preserves are small, whole fruit or uniform-size pieces in a clear, slightly jelled syrup. The fruit should be clear, shiny, tender, and plump. General Directions For the best quality preserves, make only one recipe at a time. Batches made larger than the recipe indicates frequently do not set properly. It is also a good idea to make only the amount that can be used within a few months.
Preserves lose their flavor and bright color during storage.
Jars should be prepared before you make the preserves. Half-pint canning jars should generally be used unless the recipe calls for a different size. Wash jars in hot, soapy water and rinse. Sterilize by boiling them for 10 minutes. Keep jars hot until ready to fill with the hot product.