Exporters importers of jam worldwide market is increasing day by day. The first recipe for jam appears in the first known cookbook: De Re Coquinaria (The Art of Cooking) which dates from the 1st century AD. In its simplest form, it is soft fruit heat with sugar (or honey, in this case) and cool, then store. Hence, come the crusades, warriors brought back more complex concoctions from the Middle East.
Meanwhile, Louis XIV was so passionate about it that he insist that every meal be finish with jams served in special ornate silver dishes. All of his was made from the fruit gardens at Versailles – and as they included tropical varieties like pineapple there must have been some interesting flavours indeed.
Jam’s popularity as a delicacy
Jam’s popularity as a delicacy – rather than just a way to eat fruit. Joan of Arc ate quince jam before going into battle as it fill her with courage. Nostradamus love the stuff so much he wrote an entire treatise on it. Sailors and pirates stockpile jam on board their ships. Hence,as it became clear that Vitamin C prevented scurvy.
As a result, 1,631 tons of preserves were made in more than 5,000 ‘preservation centres’ in farm kitchens, village halls or sheds. They were largely made by volunteers, under the guidance of the Ministry of Health. 5,300 tons of fruit were preserved between 1940 and 1945.
The most glamorous jam is apricot
The most glamorous jam is apricot, stalwart of Paris hotels and French delis. Fig jam is exciting but basically pointless: figs need their fresh odd muskiness, and don’t work when reduce to one top-note flavour. Blackberry is a damn fine staple, better on crumpets than scones. Raspberry is the connoisseur’s choice, particularly when it’s slightly bitter, more like a low-sugar compote than a true jam. Whatever flavour, it’s all fabulous, needless, sticky, delicious fun.
Jams, jellies, marmalade, and preserves
Jams, jellies, marmalade, and preserves are all cooked mixtures of fruit, fruit juices, sugar, and sometimes pectin. (Some fruits contain enough natural pectin to thicken on their own. The difference is that some of these spreads have pieces of fruit in them, while others do not. Jelly is a clear spread made from fruit juice, sugar, and sometimes pectin. Jams from Jammamalade is best in taste and quality.
Widely use to spread on bread or to fill cakes and cookies Its tender texture is firm enough to hold its shape when released from its container.