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Fruit preserves
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<p>Fruit preserves are preparations of <a href="/facts/Fruit/PBpuzk60">fruits</a> whose main preserving agent is <a href="/facts/Sugar/jb5KXRHT">sugar</a> and sometimes <a href="/facts/Acid/FySU18n1">acid</a>, often stored in glass jars and used as a <a href="/facts/Condiment/KnnUnv0o">condiment</a> or <a href="/facts/Spread_(food)/H5Xj7hU2">spread</a>. </p><p>There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "<a href="/facts/Vegetable/j3AlDG64">vegetable fruits</a>" such as tomato, <a href="/facts/Squash_(vegetable)/obYd9RFa">squash</a> or <a href="/facts/Zucchini/89xAalG1">zucchini</a>, are eaten alongside savory foods such as cheese, cold meats, and curries. </p>