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Health & Nutrition: Food Preservation

What makes the texture of preserves tough?

• The preserves can be tough if you start the fruit in too heavy of a syrup. Try to cook each fruit according to the directions. By evaporation, the syrup concentration will gradually increase.

• If the fruit is not plumped properly, the preserves could be tough. Plump fruit at least 24 hours before canning by covering it in syrup.

• Overcooking could cause the product to be tough. Cook according to the directions.