Why is it necessary for jams to have at least 65% total solids?

Also, what would happen when the total solids exceed 70%? Any reference would be helpful. Thanks!

Answer:
When they say solids, they mean mostly sugar. Jams have to be 55% by weight sugar. The high sugar content preserves the jam by making any would-be bacteria dehydrate. The other solids need to be there in the given amount as well to prevent the sugar separating from the water and crystallizing on one side of the jar.

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