According to the chapter, what is stated about "Jams and jellies" in Common Food Adulterants?
○ It is usually done intentionally to increase the profits.
Jams and jellies are preserved by sugar and pickles by salt, spices and oil.
○ Saffron Colored dried tendrils of maize cob Pure saffron will not break easily.
○ Mustard seeds on pressing are yellow inside, while argemone seeds are white.
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This matches the chapter's stated information about "Jams and jellies". — Examisthan.com