Jams and Jellies

This is the time of year that calls for jam or jelly on a hot buttered English muffin or toast. It's the perfect weekend afternoon snack.However these versatile preserves can also be used for a number of other dishes as well. Whether for glazes or fillings, jams and jellies can be put to good use in any kitchen.They're not just for afternoon tea.

Jelly is actually one of the oldest recipes in the world. The ancient Romans had recipes for preserving fruits.Jelly and Jam making reached high art status during the Renaissance and it's during this time that marmalade was created, invented especially for Mary Queen of Scots. Her physician made a special mix of oranges and sugar to prevent the young queen's sea sickness when she moved from the French court to the Scottish. one. There is even the lore that the word comes from "Marie est malade" or Marie is sick (however it could come from marmelo , the Spanish word for quince).The American colonists too jam making to heart and several varieties were invented, using indigenous berries and fruits.Commercial jam making came in the 1800s and in 1897 even a jam council was created. The biggest jam maker of the time was Jerome Smucker, whose jellies are still big sellers today. The Twentieth Century brought about the invention of everyone's favorite grape jelly by Paul Welch in 1917.

Jam and jellies are versatile. You can easily spread them on French toast for a different spin on a breakfast classic . Marmalade as well as apricot jam along with apple butter (a type of jam) are excellent fillings for dessert crepes. Tired of maple syrup on your pancakes? Then try a strawberry or blackberry jam for bite and texture. These two also make wonderful cake fillings for jelly rolls and devil's food cakes.Jams can also be used as glazes for meat. Apricot jam is wonderful as a glaze for pork loin as is marmalade and plum jam.Peach jam can be used on chicken to give the skin a crunchy, savory- sweet taste. You could also use it on chicken kabobs too.

jams and jellies can be used for a variety of dishes from savory to sweet. However they're also good topping a hot buttered English muffin or slice of toast. Have them as you please, either in a cozy tea or as a different ingredient in any meal