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Distributed for Reaktion Books

Jam, Jelly and Marmalade

A Global History

Whether they make it themselves or just enjoy it with breakfast, people are often passionate about their favorite jam, jelly, or marmalade. Award-winning jam-maker Sarah B. Hood looks at the history of these sweet treats from simple fruit preserves to staple commodities, gifts for royalty, global brands, wartime comforts, and valued delicacies. She traces connections between sweet preserves and the temperance movement, the Crusades, the prevention of scurvy, medieval banquets, Georgian dinner parties, Scottish breakfasts, Joan of Arc, and the adoption of tea-drinking in Europe. She explores the birth of unique local specialties and treasured regional customs, the rise and fall of international marmalade mavens, the mobilization of volunteer preserve-makers on a grand scale, and a jam-factory revolution.

160 pages | 40 color plates, 20 halftones | 4 3/4 x 7 3/4


Food and Gastronomy

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"Sometimes little things are full of big surprises. This tiny book is  jam-packed (pun intended) with history and information. Award-winning  jam-maker Hood has crammed a lot of history, culture, facts, and figures into the 160 pages of Jam, Jelly and Marmalade: A Global History... The long history (and struggle) behind every jar of fruit preserve makes for a gripping read, and this little book will not disappoint neither culinary historians nor home cooks."

New York Journal of Books

"A nice survey of the history of jam-making and preserves for the layperson."

Digestible Bits and Bites

"Hood traces the earliest forms of preserves in Persia and China, following the link between preserving and the availability of sugar, the contributions of railroads, jam’s part in the emerging labor movement, and the rise of large-scale commercial preserving that shipped these comestibles to all corners of the globe. Who thought jam, jelly, and marmalade were just delicious foods to spread on toast, dress a pudding, or fill a tart? The truth? It’s the history of the world . . . in a jar."

Elizabeth Baird, best-selling cookbook author and member of the Order of Canada

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