Answer:

1.)As a overall rule of thumb, a sugar concentration of about 60% in finished or processed fruit products generally insures their preservation.

2.)Sugar helps preserve the color, texture and flavor of the food.

(Explanation for no.2) — The sugar in jams and jellies helps the gel to form, and increases the flavor. When large amounts of sugar are used in a recipe, the sugar also acts as a preservative by inhibiting microbial activity; thus, recipes should not be modified or adapted.