Preparation of jelly conserves, e.g. confitures, jelly and marmalades made of fruit with the use of sugar, pectin, agar and edible acids is one of the oldest methods invented by the humanity in order to preserve food products by means of the increase of soluble dry substances in them.
The fragrance (taste and flavor), color and consistence — the persistence of consumer properties and distribution of fruit parts in the ready product define the main quality characteristics of the confitures and marmalades. These properties largely depend on the feedstock, especially on the choice of proper fruits. The addition of sugar, pectin, agar and food acid confers to the end product its special properties.