A fruit/vegetable preserve is made from properly matured fruit/vegetable, cooking in whole or in large or small pieces in heavy syrup till it becomes tender and transparent. In its
preparation not less than 45 parts of fruit/vegetable is used for every 55 parts of sugar and cooking is continued till a concentration of at least 68 percent soluble solids is achieved. Freshly prepared preserves are wholesome and attractive. Fruits generally used for making preserves, candy and glazed products are apple, amla, green papaya, green mango, strawberry, raspberry, pear, cherry, carrot etc. Vegetables like carrot, ash gourd, ginger etc. are also used for making preserves
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