Jams
Jams |
||
|
Jam has been around since Roman times, possibly even longer. The first
preserves were made using honey as a preserver but later sugar came to
be used more regularly. There is evidence that even before Roman times,
the Persians were preserving fruits such as the medlar, to provide
valuable vitamins the year round. It is believed that returning
Crusaders first introduced jam and jelly to Europe; by the late Middle
Ages, jams, jellies and fruit conserves were popular there. In fact, the
word “jelly” comes from the French word “gelée” which means to congeal.
The use of cane sugar to make jam and jelly can be traced back to the
16th century when the Spanish came to the West Indies where they
preserved fruit. Since most fresh fruits contain about 80% water and from 10% to 15% sugar, they are subject to fermentation. They may be preserved by adding sugar and reducing the water content. Almost any fresh fruit can be made into jam by mashing or slicing it fine, adding an approximately equal amount of sugar, and simmering until it reaches the proper concentration or gel at 218В° to 222В°F (103В°-105В°C). Jams and jellies boast quick energy, delicious flavors and only 48 calories per tablespoon (less for jellies made with low-calorie sweeteners). On a tablespoon-for-tablespoon basis, jams and jellies have about half the calories of butter (or margarine) and they contain zero fat. |
