Fruit jelly | food | Britannica

Fruit jelly and preserve manufacture, an important fruit by-product industry, is based on the high-solids–high-acid principle, with its moderate heat-treatment requirements. Fruits that possess excellent qualities but are visually unattractive may be preserved and utilized in the form of concentrates, which have a pleasing taste…

…the strained juice of various fruits or vegetables, singly or in combination, sweetened, boiled, slowly simmered, and congealed, often with the aid of pectin, gelatin, or a similar substance.

As a result, the overripe fruit becomes soft and begins to lose its shape.