Sweet Preserves: Fruit Everyone Likes
Jams and preserves are a cornerstone of Italian cuisine, which has its roots in peasant tradition and never ceases to amaze and gratify our palate, even if offered in a variety of versions, from the most conventional to the most innovative, with the addition of ingredients such as spices, aromatic herbs or exotic fruit.
The difference between jam and marmalade is subtle but substantial: jam is made exclusively from citrus fruits, while jam is made from all other fruits. Both preparations are made by cooking the fruit with sugar and water , until a dense and creamy consistency is obtained.
Their use is truly versatile : accompanied on bread and rusks for breakfast, as a snack or even as a dessert, combined with second courses, or as an ingredient for the preparation or garnish of sweets, cakes, biscuits and tarts.
The first European jam was produced by the Greeks, who called it "marmelos", it was made from citrus fruits and was used as a medicine to treat liver and kidney diseases. The Romans continued the tradition, but also began to use it as a food with the addition of dried fruit and spices.The first to spread jam in Europe were the monks, who produced it in monasteries, thus becoming a precious food, because it could be preserved for long periods of time, even when the fruit was not in season. In the Middle Ages, it was very expensive and was consumed only by the rich and only in the Renaissance, it began to spread among the less wealthy classes.
It was not until the 19th century that jam began to be produced on an industrial scale. This allowed costs to be reduced and made it accessible to everyone.
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