The term Preserves is generally applied to fruit left whole or cut in large pieces, cooked with from three-fourths to its whole weight of sugar, water being used in varying quantities, according to the nature of the fruit.

The difference between canned fruit and preserves is that the one is done in a light syrup and the other in a heavy syrup. It is due to this heavy sugar solution that germs or bacteria cannot thrive in preserves, hence they do not spoil as readily as canned fruits. For that reason, too, it is not so imperative to use the same amount of care in securing perfect freedom from germs in the way of sterilising jars, covers, etc., and whereas the Atlas and Mason jars are unsuitable for canning purposes, they may be all right for preserves.