There are different theories about the etymological origin of the term jam. Thus, there are those who state that it derives from Latin, specifically from “melimelum”, which can be translated as “quince”. A word that comes in turn from the Greek, from the word “melimelon”, which is the result of the sum of two lexical components:
-The noun “meli”, which means “honey”.
-The word “melon”, which is synonymous with “apple”.
However, another theory establishes that jam comes from the Persian “meba”, which was the name they used to refer to a sweet liquid that was made from quince.
Theories to which are added others that indicate that they come from the French expression “Marie malade” or even the Portuguese “marmelada”.
The term is used to refer to the preserves that is prepared with sugar Y cooked fruit.
According to the kind of jam, the proportion of sugar and fruit may vary. This relationship is also linked to fruit ripening and other issues.
The pectin plays a fundamental role in the production of jams. East polysaccharide found in the cell walls of fruits acts as a thickener and is responsible, by reacting with sugar during cooking, for the solidification of the mixture once it cools.
When the fruit does not have pectin, this substance can be added during the process of making the jam. Another possibility is to incorporate a percentage of another fruit that does contain the polysaccharide in question.
To prepare homemade jams or handcrafted, experts recommend choosing fruits that are neither too ripe nor too green. On the other hand, it is key to use the right amount of sugar (between 700 and 1,000 grams per kilo of fruit) since it serves as a preservative.
Although jam is recommended to be taken in moderation, it should not be overlooked that it has a series of properties that make it a beneficial food for the body. Specifically, it is considered that its main advantages include the following:
-It supposes an important contribution of energy to the organism.
-No less significant is that it is rich in fiber and this, among other things, is a great element to improve intestinal transit.
-In the same way, it must be taken into account that it allows eating the whole fruit since both the pulp and the skin are used to make it.
Two of the most common ways to eat jam is on toast with butter and also as the main part of all kinds of sweets and cakes.
It is important not to confuse between jams, jellies Y jams. As a first point, it is necessary to know that the three products are made with sugar and fruit, although they present differences. In jams there must be at least 30% fruit in the weight of the final product. In jams, 35% or more, and they also tend to contain more sugar.
As for the jellies, they are made with juice (juice) of fruit, and not with pieces or whole fruits. They include a similar amount of sugar to jams and have a jelly texture.