Jam

Jam History

Jam is cool. Jam reminds us of our childhoods, playing out in the sunshine with jam butties and mucky elbows. Jam went into the first cakes we made with our parents.
As adults, jam is fantastic with cheese, ice cream, croissants, brioche, meat, scones, pate, pancakes, and waffles. We are of course talking about 'proper jam', not the cheap, sugary stuff that seems to dominate the shelves nowadays. Yes, a 'smoothie in a jar', where you can really taste the fruit.Unfortunately, jam in the U.K. is perceived as a second-rate commoditised product.
We've fallen out of love with jam. It's time we reminisced with some tea, scones and jam.While jams and jellies come in dozens of flavors and varieties, from the standard grape jelly to the more exotic chocolate jam, nine flavors account for more than 80 percent of total U.S. production. The most popular are grape jelly and strawberry jam. They are followed by grape jam, red raspberry jam, orange marmalade, apple jelly, apricot jam, peach jam and blackberry jam, in that order. An additional 28 flavors are commonly produced that account for less than 20 percent of total production.
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! For instance, a tablespoon of butter is loaded with 102 calories, not to mention 12 grams of fat, 7 grams of saturated fat and 31 milligrams of cholesterol.

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