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The jam is a sugar-preserved fruit accidentally discovered in Scotland by a woman from Motherwell with a lot of oranges past in the eighteenth century. The technique of cooking sugar cane fruit of the English explorers sent from America. Although the Greeks baked quinces in honey, as reflected in the Roman cookbook of Apicius.

Although the proportion of fruit and sugar varies depending on the type of jam, the point of ripening fruit and other factors, the usual starting point is to be in proportion 1 to 1 in weight. When the mixture reaches 104 º C, acid and pectin in the fruit react with the sugar making it cools the mixture is solid. To form the jam is important that the fruit contains pectin. Some fruits that contain pectin are: apples, citrus, and many berries, except strawberries and blackberries, for example. To produce these fruits jam pectin adds pure industry, but the method was to add another home with plenty of fruit pectin to two percent (apple or lemon juice, for example).