The process of converting fruit into jam is called jam-making or preserving. This involves cooking the fruit with sugar and sometimes pectin, a natural thickening agent. The fruit's natural sugars and acids play a crucial role in achieving the desired consistency and flavor. During cooking, the mixture is heated until it reaches a gel-like consistency, which indicates that it is ready to be preserved. Additionally, sterilizing jars and proper canning methods ensure that the jam can be stored safely for extended periods without spoiling. The end result is a sweet, concentrated fruit spread that can be used in various culinary applications.