While we might have simplified the theme this month to just jams and jellies, we’re really talking about the whole world of fruit preserves, which encompasses jams, jellies, chutney, curds, spreads, and more! Fruit preserves are preparations of fruits, vegetables, and sugars that are canned or sealed for long term use. The different styles of ingredients, fruits, and vegetables in preserves determines which category they fall under.
The origin of fruit preserves are a little cloudy. Some say humans started preserving fruit around the 1st to the 4th century AD. Although, we didn’t see similar styles of preserves that we see today until Napoleon offered a reward to help feed his armies by preserving food easily - in 1785. From there we started seeing different styles of preserves such as jams, jellies, marmalades, and more!
Let’s sit back and discover fruit preserves from around the world, and hey, maybe even learn a little more about them in the process!
Sarantis Preserves - Greece
Hailing from the Greek Island of Chios,these preserves feature unique flavors such as vanilla, bergamot, mastic, walnut, and quince. They are thick, sweet, and flavorful and are amazing with cheeses and desserts.
Where you can find these: Fairfield Location: Greek Section
Did you know? Jelly uses more pectin than jam in order to obtain its gel-like quality. Generally, the fruits are cooked much longer when making jelly. The essence of the flavor is captured as a result of longer cooking times. There are no bits of fruit in jelly—the cooked fruit juice is filtered through a muslin stockinette or jelly bag to give it that see-through appearance.
Livada Preserves - Romania
A delicate, authentic conserve made from two essential elements: juicy, well-ripened 100% natural fruits selected with the greatest care, and fine sugar of superior quality. You can find these in blueberry, apricot, strawberry, cherry, peach, plum, rosehip, and chestnut.
Where you can find these: Fairfield Location: Orange 17
Did you know? The first written reference of a peanut butter and jelly sandwich was in 1901 from the Boston Cooking School Magazine of Culinary Science and Domestic Economics.
Catch the other featured items from this month here:
St. Dalfour Fruit Spreads From France and Follain Extra Fruit Jams From Ireland
Hafi Preserves from Sweden and Welsh Lady Curds from Wales
Scandinavian Delight Fruit Spreads from Denmark and Schwartau Fruit Spreads from Germany
D’arbo Fruit Spreads from Austria and Wilkin and Sons Conserves from England
Sarantis Preserves From Greece and Livada Preserves from Romania
Favorit Preserves from Switzerland and Casa Giulia Preserves from Italy