Description
Fruit in syrup is a type of jam1 that is obtained from pieces of fruit (they can be squares, halves, quarters, slices, juliennes), which are cooked with a syrup or syrup until it thickens.
In this process there is an exchange or displacement of water from the hypotonic medium (where there is less quantity of solutes) to the hypertonic medium (where there is more quantity of solutes) which is replaced by solutes (soluble solids s.s) that are found in the hypertonic medium, that is to say, the water contained in the fruit leaves and the sugars of the syrup or syrup enter it.
This process is used for the preservation of the fruit to be consumed after a long period of time.
