Jam, Jelly and Marmalade: A Global History

Edible

by Sarah B. Hood

Whether they make it themselves or just enjoy it with breakfast, people are often passionate about their favorite jam, jelly, or marmalade. Award-winning jam-maker Sarah B. Hood looks at the history of these sweet treats from simple fruit preserves to staple commodities, gifts for royalty, global brands, wartime comforts, and valued delicacies. She traces connections between sweet preserves and the temperance movement, the Crusades, the prevention of scurvy, medieval banquets, Georgian dinner parties, Scottish breakfasts, Joan of Arc, and the adoption of tea-drinking in Europe. She explores the birth of unique local specialties and treasured regional customs, the rise and fall of international marmalade mavens, the mobilization of volunteer preserve-makers on a grand scale, and a jam-factory revolution.

Genres: Food, History, Nonfiction

160 pages, Hardcover

Published July 7, 2021

Reviews

[Madhulika Liddle · Rating 3 out of 5]

In Jam, Jelly and Marmalade, Sarah B Hood covers a brief history of preserved fruit: from how something the Persians cooked up ended up being the mainstay of the working classes in England, a major food industry at the turn of the century, and a crucial part of the war effort. There are mentions here of all sorts of jams, jellies and marmalades, including some things that are a little left of centre, like fruit cheeses. There are supporting pictures and photos (some really fascinating ones too) and some interesting insights into preserved fruit from various parts of the world - the spoon sweets of Greece, for instance. There are descriptions of how jams and their uses evolved, how jams are incorporated in baking, and how they have been perceived over time - plus much else, including the histories of major manufacturers (mostly British, some American) of jam.

Most of the recipes at the end of the book are historical ones, and while they have a certain value to them (more entertainment than anything else, for me), they weren't of much practical use. What I'd have loved to see here were more modern, interesting preserves - unusual flavour combinations, for instance, or even classic recipes like orange whisky marmalade.

Still, all said and done, a satisfying and informative book.

[Nayeli · Rating 3 out of 5]

Decided to read this on my day off and I finished it throughout the day. It’s a quick and interesting read, though I must say I’ve been interested in jams and marmalades (and jellies too I guess?) for a while, even if I often forget why they have different denominations - perhaps now I won’t forget?, unsure.

It’s filled with facts and history, starting from Persia and Rome, going through the Middle Ages, the World Wars, and ending in the 21st century. I expected a lot of UK involvement but there was more of it than I thought, and a lot more about women’s rights/organizations too. I also did a fair amount of side-googling, which I enjoyed. It was nice to find some brands I recognize mentioned here, and I just might re-buy the Tiptree Little Scarlet strawberry conserve (why is it a conserve?) once more if I ever see it again.

[Sesana · Rating 3 out of 5]

A bit too much about specific brands towards the end of the book. The first half is far more interesting, and does an admirable job of trying to outline everything that would fall under this category.

[S D · Rating 4 out of 5]

Very interesting history of preserves. I would have liked to hear more about non-european type jams.