Jams

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 was soft fruit heated with sugar (or honey, in this case) and cooled, then stored. Usually a jam contains as much sugar as it contains fruit. The two parts are then cooked together to form a gel.

Marmalade is jam made from fruits and tends to have pulp and peels. Jelly is different from jam as it is made from mostly juice instead of fruit.

What differentiates all these preserves? Jellies are made only from the juice of fruits; the solids are strained from the juice before the sugar is added. With jams, the fruit chunks are left in the mixture. Marmalades are jellies in which pieces of fruit are suspended, not crushed. And conserves are a mixture of fruits, often citrus, with nuts and raisins added.

We only used fruit from our family farm to guarantee the flavor and the quality.