Discussion
Jams and preserves owe their keeping quality chiefly to
Answer: B
Correct answer: a high sugar concentration binding the water
Jam holds around sixty-five per cent sugar, which binds the water so that the water activity falls below what most spoilage organisms can tolerate. The high acidity of the fruit and the heat of boiling assist, but it is the sugar that provides the standing barrier - which is why a jam made with reduced sugar needs refrigeration.
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