Jam-making methods are linked to some of the earliest ways of preserving food, especially fruits. The first recorded jam recipe is attributed to the Roman master chef Apicius, where fruits are preserved in honey and Indian spices. With the introduction of sugar to the Mediterranean world by the Arabs in the Middle Ages, preserving fruits in syrup made from sugar became widespread. Since Beirut, Tripoli, and Tyre were major centers of sugar production, jam-making became one of the essentials of the Lebanese Mouneh.
Historically, the fame of Lebanese apples was reflected in poetry, and apples were used in courtship and seduction. Kanz’s 100% natural apple jam is produced by the women of Kfardebyan, where a traditional recipe has been revisited with ginger and cinnamon to bring you an enticing taste of Lebanese Mouneh.
The Kanz line of fresh natural products is handcrafted by the women of rural Lebanon. It aims at recovering Lebanon’s culinary heritage while empowering rural communities. Kanz features collaborations with Lebanese star chefs, promoting the Lebanese “Mouneh” as a global first-class culinary art. All proceeds go to Beit el Baraka.