Fruit conserves let you taste summer all winter. (Originated from Knight-Ridder Newspapers)

Knight Ridder/Tribune News Service | July 6, 1993| | Copyright 
    Today's lesson: Fruit conserves. 
    Why they taste so good: The taste and aroma of ripe summer fruit are frozen in time with the proper combination of sugar and acid. 
    Why does preserving fruit work? Sugar is commonly used in food preservation to hedge against the growth of microorganisms. In the recipe here, where the conserves are stored in the refrigerator instead of the room-temperature pantry, sugar draws juices from the fruit and helps to keep it intact while cooking. Fruit turns to mush when it's cooked without sugar. 
    What causes the gel-like consistency? The ...

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