Jelly can be used for the sweetness of fruit, with more sugar, and with lemonade. Sugar and lemons increase the taste and preservative effects in a moderate way, and sugar can facilitate the dialysis of fruit gums; there is also the water content of fruit, which is less or less abundant (with sugar pickling a fruit can also produce water), as well as a bit of starch or malt sugar (with attention to sweetness) to increase viscosity, less water, and moderate water; but attention must be paid to the full amount of the fruit boiled to prevent the preparation of the pot. In addition, it would be preferable to make a pot of fruit rather than iron, and there would be containers that store jams that are best sterilised with high temperature and are useful for preservation. But the jam is homemade, there's no preservative, so don't keep it too long.
