Jams, jellies and squashes are preserved using large amounts of sugar mainly because:
ASugar adds nutrients that kill microbes
BSugar reacts chemically with bacteria
CSugar lowers the temperature of food
DSugar reduces the available moisture, inhibiting bacterial and fungal growth
Answer & Solution
Correct answer: D. Sugar reduces the available moisture, inhibiting bacterial and fungal growth
Microbes need water to grow. A high-sugar environment pulls water out of bacterial and fungal cells (by osmosis), making it very difficult for them to survive. Salt preserves meat by the same dehydrating principle.
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