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Actually I was trying to find out the basic necessity of adding sugar in preparing jam.

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closed as off-topic by Remi.b, mgkrebbs, kmm, theforestecologist, The Last Word Jun 10 '17 at 17:52

This question appears to be off-topic. The users who voted to close gave this specific reason:

  • "Homework questions are off-topic on Biology unless you have shown your attempt at an answer. For more information see our homework policy." – Remi.b, mgkrebbs, The Last Word
If this question can be reworded to fit the rules in the help center, please edit the question.

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    $\begingroup$ Welcome to Biology.SE. Because people like it this way. It is still good with little to no sugar but it then called a compote and not a jam and is typically eaten differently. There is not much science to talk about here! Note that sugar will also increase preservation of the jam but I am not sure this is what you are interested in. Is this a homework question? If, yes there is probably a context in which the question was asked. What is this context? $\endgroup$ – Remi.b Jun 9 '17 at 17:15
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    $\begingroup$ @Remi.b The sugar is actually essential to the prolonged shelf life of (especially opened) jams, which is the point of making jams in the first place. $\endgroup$ – Bryan Krause Jun 9 '17 at 17:16
  • $\begingroup$ Well... the historical interest in making jam should not be discussed here (but I am sure it was not so much your goal). I asked in my comment whether his question had to do with preservation (end of the comment). I suppose the question the OP is trying to ask is "Why adding sugar improve preservation?". The OP would need to clarify that $\endgroup$ – Remi.b Jun 9 '17 at 17:18
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    $\begingroup$ Someone had asked a Q before and you'll find your answer there. $\endgroup$ – Tyto alba Jun 9 '17 at 17:19
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    $\begingroup$ I'm voting to close this question as off-topic because it is not about biology. $\endgroup$ – kmm Jun 10 '17 at 14:05

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