A Preserve is made from properly matured fruit, by cooking it whole or in the form of large pieces in heavy sugar syrup, till it becomes tender and transparent. In its preparation not less than 45 kg of the fruit are used for every 55 kg of sugar, and cooking is continued till a concentration of at least 68 % of soluble solids are reached. Fruit or Vegetable preserve containing 66 % or more sugar do not ordinarily spoilage. Sugar absorbs most of the available water with the result that the latter is not available for the growth of microorganisms. Solution with high total solids have a very low water activity coefficient in regard to growth of micro-organisms. The Preserve can be made by several methods like cold process, hot process, vacuum process etc. In the cold process, sugar is placed in a tank and cold water is poured over it and stirred. The solution is then filterd through a thick flannel bag, muslin cloth, or fine brass wire gauze to remove impurities. Sometimes warm water is also added to facilitate the dissolving of the sugar. In the Hot Process, sugar and water are placed in a steam jacketed kettle, boiled and the scum removed. The syrup is clarified further by nitration. Steam helps to sterilize the syrup and to prolong its keeping quality. Previously amla is cooked with sugar syrup and T.S.S is raised to 70oB.After some days if T.S.S drops below 65oB again it is maintained.