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fruits or berries conserved by cooking in sugar syrup. In contrast to fruit butters, jams, and jellies, the fruits and berries in preserves keep their original shape; the syrup is viscous and does not jell. Making preserves is an old Russian industry. Preserves are made now predominantly in the USSR; they are very seldom made abroad.
The various existing methods of making preserves can be divided into two groups—multiple cooking, in which the cooking of the fruits alternates with their natural or artificial cooling, and single cooking, in which the cooking of the fruits continues without interruption and without cooling. In canning factories the first method is used, providing preserves of the best quality. The whole process of producing preserves takes 1-5 days. Machines ensure an uninterrupted cooking process and shorten the length of the process to several hours.