Jam made its first appearance in the documents in 73 A.D. It is Pliny the Elder who approaches in his work, Natural History, the cooking of fruits in honey or syrup. But at that time, only the Romans used this technique of candied fruit.
It is only in the Middle Ages, with the Crusades, that jams were introduced in the rest of Europe with the discovery of cane sugar coming from the Arab populations. This preparation of fruit and sugar was then considered a luxury for the population.
The jam is only democratized in the XIXth when the beet sugar makes its appearance. Beet, being more easily cultivated and cheaper than cane sugar, was more accessible to the less affluent people.
Jelly, marmalade and jam: what are the differences?
When we say "jam", we mainly think of this mixture to spread on bread. However, there are also fruit jellies and citrus fruits marmalades, so what are the differences between these three kinds of preparations?
A jam is composed of fruit, sugar and pectin. It is obtained by cooking fresh fruit in sugar for a long time. The jam has a smooth texture with sometimes a few pieces of fruit remaining.
Jelly is made from sugar and fruit juice, unlike jam, which uses the fruit itself. Jelly also takes longer to cook than jam because it liquefies better. Pectin has an essential role in the creation of jelly because it allows the liquid obtained to set and fix itself in this characteristic texture.
A marmelade is a preparation made only from fruits of the citrus family. Oranges, grapefruits, lemons or mandarins are the basis of these mixtures which are particularly appreciated in England. A marmalade will always be composed of pieces.
Is jam good for your health?
Before becoming the jam we all know, candied fruit was used by apothecaries in the Middle Ages as a medicine. But what are the real benefits of these jams? It is certainly not the quantity of sugar present in these preparations that brings virtues to the body.
The pigments in the fruit help strengthen the resistance of the arteries and have anti-inflammatory and antihistamine virtues. These pigments, also called anthocyanins, protect the body from free radicals that cause cancer.
Jams are rich in potassium, magnesium and also in vitamin D. But during cooking, some of their nutrients such as vitamins C and B9 disappear.
Potassium reduces the risk of kidney stones and high blood pressure, while a magnesium intake can relieve many ailments such as cramps, insomnia or anxiety.
7 new ways to eat jam
The jam is obviously spread on your bread in the morning or as a snack. But this is not the only way to enjoy this preparation. Discover below some new ways to use jam in everyday life.
Add jam on your cheese. The mixed flavor of cheese and jam gives an exceptional taste.
Replace the sugar in your bowl of cottage cheese with a spoonful of jam. This will be much better than store-bought fruit yoghurt.
To make a sauce to marinate the meat, just mix some jam in red wine and you're done.
Mix jam in water and freeze it in an ice cube tray. This will make a delicious and refreshing dessert.
For a softer, slightly sweet vinaigrette, feel free to add some jam to your basic dressing.
Mix a small spoonful of jam into your oatmealThis alternative is better than sugar.
For a fruity cocktail, add jam to your favorite liqueur and mix.
Little sweets made with jam
Of course, jam can be added on its own to certain dishes, but it can also be a full-fledged ingredient in recipes.
Here are some ideas of recipes to make with a jam of your choice.