Home-made jams and preserves are highly regarded in Scotland.

Until relatively recent times, most Scots only ate fruit in season, but over-indulgence could be dangerous and many tended to avoid it.

Honey was known in Scotland as a sweetener and a medicine, though its use as a preservative was limited. Vinegar was widely used to preserve garden produce.

The fashion for kitchen gardens and orchards reached Scotland in the 17th century at much the same time as sugar became more widely available.

Those who could afford it used sugar as a preservative. Ladies produced jams and as luxury items and delicacies to impress.

Later, commercially produced bottled jams and preserves — such as those produced by John Gray & Company — provided a cheap and ready store of such foodstuffs.

But homemade jams and preserves are still sought after today.

Account for fruit trees

Scottish royal castles had orchards as early as the 14th century, long before they became popular with the wealthy.
Fruit trees

Preserving fruit

Wealthy women were expected to take an interest in preserving surplus garden and orchard produce.
Preserving fruit

The story of marmalade

Marmalade probably reached Britain from Portugal. Until the 18th century, the word 'marmalade' used on its own meant a quince conserve.
The story of marmalade

Marmalade myths

Marmalade has been attributed with digestive and aphrodisiac properties, and is associated with Mary Queen of Scots and Janet Keiller of Dundee.
Marmalade myths

Honey as sweetener and preservative

Wild honey was known in rural areas, but most beekeepers tended to be from the gentry.
Honey

Melons

Melons were highly sought after in the 18th century, but only the wealthy could afford to grow these prized fruits.
Melons

The cook and housewife's manual

In her very influential cookery book, Meg Dods describes pickles as 'an important class of culinary preparation.'
Cook and housewife's manual

Pickled vegetables

Preserving seasonal surpluses of vegetables from the kitchen garden was as important to the housewife as making fruit jams and jellies.
Pickled vegetables