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Jams and jellies are preserved by adding large amounts of sugar because

  1. Asugar is an antioxidant which stops oxidation
  2. Bsugar releases sulphur dioxide on storage
  3. Cthe high sugar concentration draws water out of microbial cells by osmosis
  4. Dsugar kills microbes by making the jam strongly basic

Answer: C

A concentrated sugar solution removes water from microorganisms by osmosis so they cannot multiply. Sugar is not an antioxidant and does not liberate SO2 or make the medium basic.
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