[Sca-cooks] Jams and Jellies in period

[Stefan li Rous]

Noemi asked:
> A question came up on a message board I'm on about if there was 
> anything
> similar to modern jam or jelly in the Middle Ages.   I wasn't able to 
> find any in
> the small group of cookbooks I have, so I was wondering if you fine 
> people
> could give me a more definitive answer than that.
You might want to look at this file in the FOOD-SWEETS section of the 
Florilegium.
marmalades-msg    (60K)  5/17/02    Period marmalades and fruit jellies 
and jams
http://www.florilegium.org/files/FOOD-SWEETS/marmalades-msg.html

Quince fruit was the first to be used since it has enough pectin to 
jell on it's own. Later other fruit marmalades were developed. These 
may have been firmer than what most folks think of today when they 
think of jam or jelly since they would be sliced. Quince 
paste/marmalade can still be bought today, usually from Spain.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****