During the Stone Age also known as the Paleolithic period , people discovered ways to preserve food for storage, to make survival easier when food was scarce.
Preservation using honey or sugar was one common method and the Ancient Greeks also used to use honey to preserve quince. Syrups made from honey and sugar were also used to preserve food; honey has no moisture so it preserves any food encased within it.
The book contains over recipes, many using Indian spices, as well as a recipe for soft fruit heated with honey. The mixture was then cooled and stored, to create one of the earliest recorded forms of jam. This early type of jam was often served as a delicacy at the end of a meal. It also made the process of making jam much easier and production began to take off. Jam grew in popularity across Europe, particularly amongst soldiers and sailors.
Joan of Arc was said to have eaten quince jam for courage before battle and sailors began to stockpile jam aboard their ships for long voyages. After World War II, food scientists developed the process of aseptic canning: heating the food and the jar or can separately. For sensitive foods such as fruits, this allowed for high-temperature flash cooking that preserved taste and nutritional value. When sugar prices soared in the early s, high fructose corn syrup HFCS became a popular substitute.
Although High Fructose Corn Syrup has been blamed for numerous health concerns we must give credit where credit is due. Without the introduction of this syrup in commercial products there might not be so many of us looking to the past to find the pure and simple jam of yesteryear. Skip to navigation Skip to content. Search for:. Contact Wholesale Catalog. Facebook Twitter Facebook Messenger Email. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits.
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Beginning in the Bronze Age ca. Honey, which has no moisture so can preserve foods enclosed in it, has been used for 8, years B. A rock painting from that time shows people harvesting honey. Similarly, syrups of honey and sugar were used as preservatives.
Preservation with honey or sugar was well known to the earliest cultures. Fruits kept in honey were commonplace. In ancient Greece, quince was mixed with honey, dried somewhat and packed tightly into jars. The Romans improved on the method by cooking the quince and honey together, producing a meld of the ingredients preserves! Jump to the 11th century and the Crusades.
For more pleasant uses, royal sweet tooths kept royal kitchen staffs busy. Unless money knew no boundaries, sugar was a luxury. Why Jelly Arrived Later Jelly came centuries later. No one had enough to eat of the basics, much less laboriously crafted fare. The word jam appears in 18th century English from the word meaning to press tightly. In Concord, Massachusetts in , Ephraim Wales Bull perfected the breeding of a cold-climate, rich-tasting grape, giving us a legacy of Concord grape jelly.
In , Dr. Thomas Branwell Welch used the Concord grape to launch his grape juice company. The U. Army bought the entire inventory and shipped it to France for consumption by the troops during World War I. In the Food and Drug Administration established Standards of Identity legal requirements for what can be called jam, jelly, preserves and fruit butters. After World War II, food scientists developed the process of aseptic canning: heating the food and the jar or can separately. For sensitive foods such as fruits, this allowed for high-temperature flash cooking that preserved taste and nutritional value.
Alas, when sugar prices soared in the early s, high fructose corn syrup HFCS became a popular substitute for mass producers. There are certainly a number of big advantages when you compare homemade jams with their equivalent shop-bought commercial versions. When you make it yourself, you know exactly what you are putting in the jar and how pure your ingredients are to start with - no unknown additives, artificial colours, preservatives or possible traces of pesticides.
It is fair to say that hand-made jams tend to use higher quality ingredients, although when made on a fairly large scale, this can actually still prove to be quite economical.
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