Many common methods use several of these approaches at the same time. For example, pickles preserved in a jar are heated then put in a mixture of vinegar and brine. Fruit jams and jellies are heated and mixed with a large amount of sugar. Some preserved fruit is heated and then mixed with alcohol (for example, Brandy) and a large amount of sugar. Smoked hams are cured in brine and then exposed to the smoke from burning wood chips.