Fruit or fruit juice combined with sugar are the basis for jams, syrups, jellies, and preserves. To get good flavor and consistency, the right proportions of fruit, sugar, pectin (the gelling compound) and acid are needed. Fruit spreads can be canned, frozen or refrigerated. For best results, follow directions in theWSU extension bulletin "Let's Preserve Jellies, Jams, Spreads" or purchase powdered or liquid pectin and follow the manufacturers' directions.