Fruit jam

Fruit jam is a product made from fruits cooked with sugar until reaching a thick consistency and a sweet and aromatic flavor. It is commonly used as an accompaniment for breads, toast, yogurts, desserts, and also in some culinary preparations to add a fruity and sweet touch.

The origin of jam dates back to ancient times, with roots in various Mediterranean cultures where fruits were preserved to extend their shelf life. Traditionally, it was made with citrus fruits like orange or lemon, and over time it has diversified to a wide variety of fruits such as strawberry, peach, raspberry, among others.

Regarding its properties, fruit jam provides energy mainly due to its content of natural and added sugars. Furthermore, it retains some of the vitamins and antioxidants present in the fruit used, although in lesser amounts due to the cooking process. It is a quick source of glucose and can contribute to providing a touch of natural sweetness in various recipes.

In different Spanish-speaking countries, fruit jam may be found under different synonyms. Some examples include dulce (very common in Argentina, Uruguay, and Chile), confitura (Spain and other places), jelly (when it is more filtered and without fruit pieces, in Mexico and Central America), and fruit jelly. However, the term "mermelada" (jam) is widely understood in most Latin American countries.