Jams and honey

Say jams and honey, and you say Italy. Of course, they are found all over the world and can be made anywhere, but those produced in Italy have a completely different taste.

Every family jealously guards its own jam recipes, which change from area to area. They can be made with apricots, strawberries, loquats, cherries and many other fruits – in fact, with almost any kind of fruit.

It is the classic preparation of Italian “grandmothers”, who make these delicious products with so much love.

Honey, on the other hand, is a precious product made by bees from flower nectar. Known since the times of the Egyptians and the ancient Romans, honey has often been considered “the food of the gods”, just like chocolate.

In Italy we have a very long list of different types of honey, and we are proud to say that we produce some of the most renowned varieties in the world.

The history

Honey is said to come from Ancient Egypt, where it was already appreciated some 4,000 years ago. The Egyptians would also place a large bowl of honey beside their mummies, for the journey into the afterlife.

In Italy, we owe its arrival to the ancient Romans, who imported large quantities from Crete, Cyprus, Spain and Malta. In the following centuries, honey served as a natural preservative for food, although it was also widely used as a sweetener.

As for jams, it is hard to say when they were first made and to trace their origins. But they were most probably being produced even before honey.

Jams and honey in Italy

In Italy jams are produced both commercially on a large scale and at home, made at the end of the season and eaten throughout the winter – and beyond.

Among the leading companies are Zuegg of Verona, a leader in jams and marmalades, and Santa Rosa of Bologna, active in this field since 1968.

For honey, we would mention the historic company Ambrosoli. Founded in 1923, it specialises in wildflower honey and is the leading producer in Italy.