J- Jams & Jellies

It was in some primary class when I studied the preservation of food. the idea that it can be done at home was fascinating. Back home, I asked mom to preserve seasonal fruits in the forms of jams and pickles this time. Mom laughed and said all the pickles and jams which you eat are made at home. And I was like ''ahhhh..." :)

"Kissan" jams were the only brand of jams available in my childhood and the only option we had were that red mixed fruit jam. making jams. Jellies or pickles was a full-day project for my mummy. I still remember how the colour of guava jelly changes to transparent red. It was magical. I used to eat it only for it's magical colour. 

Jams in the earlier times were developed as means of preserving fruits that would otherwise quickly spoiled. When preserved, the fruits resist spolage as they do not have any water content. Water is needed for microorganisms to grow. So now you must have understood why it is always insisted to use a dry spoon while taking out a pickle, murraba or jam. 

I was always in awe with the transformation of guava into gel texture. Do you know why this change happened? I will tell you why. The fruits when boiled in sugar will gel due to the interaction of fruit acids and pectin. pectin is a soluble fibre that is drawn out of fruit cell wall by cooking.

If we compare the nutritional values of jams and fresh fruit, there is no comparison. most of the vitamin C and other nutrients in fruits are destroyed by intense heating. Fruit preserves either in the form of jams, jellies or murrabas contain substantial amount of pectin and it helps control the blood cholesterol levels. This advantage  is offset by high sugar content. But simple sugars make jams a source of quick energy. 

To conclude, the simple sugars in jams and jellies are quick source of energy. The drawbacks - they are less nutritious than fresh fruits. but eating in moderation is a good option. 

In these times, consumers are spoilt for choices. You can have so many choices without even stepping out of the house, advantage E-commerce. You can choose from a vast variety of jams and jellies by clicking here

I would suggest to go for the local production to support local economy and also to decrease our carbon footprints. 


  1. not a fan of jam, but it was a good reminder to make your own food. searching for a good quality consumes more time that actually making it.


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