page_title: Fruit preserves
hierarchical_section_title: Fruit preserves
caption_attribution_description: Symbolic food of the Jewish holiday Rosh HaShana (Libyan tradition) Français&#160;: Nourriture symbolique du jour férié Roch Hachana (tradition libyenne)
context_page_description: 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.
context_section_description: 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.
caption: Five varieties of fruit preserves (clockwise from top): apple, quince, plum, squash, orange (in the center)
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