Jam
Jam is fruit cooked with enough sugar and concentration to reduce the water available to microbes. Jelly uses clarified juice and firmer fruit pastes lose still more moisture.
Europe
Recipes by the places recorded in their sources.
Europe
Candied and glacé fruit
Candied fruit is fruit that has been repeatedly steeped in concentrated sugar syrup, which replaces part of its water with sugar, often followed by drying. It differs from fruit served in a thin syrup.
Portable soup
Meat stock simmered, strained and reduced until a gelatin-rich mass sets, then dried into solid cakes that dissolve in water; a concentrated provision of the early modern naval period.