Origins of jam making
The origins of jam making reach back into the mists of time. In Antiquity and before, people preserved fruits by heating with water and then boiling down the water.

How jam is made
Jam is a preserve formed when fruit is heated with sugar, which dissolves in the fruit juice. The right combination of fruit, fruit acid, pectin, which occurs naturally in fruit, and sugar will produce a high quality jam on cooling. Jam, if properly made, can be kept for at least a year under cool conditions.

The initial heating ensures sterility but the natural sugar content needs to be sufficient for jam to keep when the glass is opened. The sugar content is controlled by boiling off the excess water. The time required for cooking jam varies according to the amount of water used in the recipe. Jam made from citrus fruits, especially oranges, is called marmalade.

Julius Meinl's jams and preserves
Our jams and preserves contain a higher fruit content than many leading brands. Julius Meinl jams are made from recipes handed down by generations of jam specialists who still today use tried and traditional production methods.