85 Preserved Fruit

Two forms of preserved fruit are available:

  • Jams and jellies cooked with high ratios of sugar. They have the advantage of a long shelf life.
  • Fruits that may by partly cooked, such as pie fillings, with relatively moderate levels of sugar and set with starch. These keep well in the cooler but will ferment over time if carelessly handled. They are used as:
    • Fillings and toppings for cookies and flans (e.g., Linzer torte)
    • Fillings in pies and tarts
    • Fillings in puff pastry items
    • Fillings in sponge cakes, for flavour and variety
    • Toppings and/or fillings in sweet dough items


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Understanding Ingredients for the Canadian Baker Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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