Jams

Jam is a very old product, first documented in 73 AD. Pliny the Elder, Roman writer and naturalist, devoted a chapter in his monumental encyclopedia "Natural History" to the preservation of fruit by cooking in honey. In 1555, Nostradamus penned a treatise on "Les fardements et confitures", not only for food use, but also for medicinal purposes. The 17th century saw the consecration of jams, with, among many publications, the "Confiturier royal" in 1681, which alone offered over 800 jam recipes. The term "jam", although defined by French regulations, is often used as a generic term by consumers. In reality, there's a whole family of products that, in addition to jams, includes jellies, marmalades, fruit pastes, chestnut or prune creams, candied fruit preserves, petal preserves (rose, jasmine), fruit raisins... and even compotes. Sometimes, manufacturers even invest in products that are peripheral to jams, incorporating vinegar in addition to sugar (sweet and sour products such as fig or onion confits), or, on the borderline, sauces such as chutneys. Today, jams are still an important part of the French food scene. Homemade jams are still very much a part of the tradition in summer and autumn, the main reason being the ease with which anyone can make their own.