Preserved fruit sweetened with honey or sugar has a long history. The Persians preserved the medlar, the Greeks made a quince with honey. An ancient recipe book (Re Culinaria) of Marcus Apicius Gavius, a master chef of ancient Rome, also contains descriptions that relate to the preservation of fruits. At this time, fruit juice was mainly obtained from the quince. Jams then played a major role in medieval medicine. Poorly-tasting drugs have been tolerated by patients with this substance. The essence of jam making is to be able to store fruit in the long run without cooling. Breathing with sugar is a solution to this. In this case, the sugar helps in the preservation, the evaporation of the heat and the excess water, thus thickening the fruit.