The History of Jams and Preserves

The exact origin of preserving fruit through making jams, to this day, is historically debated. However, it is a fact that jams and preserves have a long history and are world renowned for their sweet and fruity tastes and smells.

It is believed that making jam commenced many centuries ago in countries in the Middle Eastern region, as sugar cane grew naturally in this area. It is thought that jam was presented to Europe during the late Middle Ages by Crusaders that had returned from their journeys to the Middle East. We can trace the utilisation of sugar can to make jam to the sixteenth century when the Spaniards went to the West Indies, where preserving fruit was a common practice.

By the late Seventeenth century there were books published regarding the making of jam. In the US, the early NE settlers made fruit preserves using maple sugar, honey, or molasses. They also extracted pectin from apple peelings which they used to thicken their jams.

Jerome M. Smucker began to press cider in Orrville, Ohio, in 1897. He later made apple butter and began to sell it in small crocks that were hand signed and sealed by him; he did this as his own personal guarantee of quality. Smuckers, as we know, is now a mass producer of commercial jams and preserves.

In 1917 Paul Welch received a patent for his grape jam which he called “Grapelade.” His first products were sent to France to troops during WW I. Upon the return of the troops the Grapelade was in high demand and was produced from then on in large quantities for commercial sale.