On Jun 11, 7:04*am, ChattyCathy wrote:
OK. This still confuses me. I'm hoping some of the USA folks can
'enlighten' me.

In this part of the world 'jam' is what you spread on bread, scones,
between layers of cake etc. and is usually made from fruit (and sometimes
veggies). It can be smooth or 'chunky' i.e. it sometimes contains nice
bits of fruit and sometimes it's 'pureed' (for want of a better word).


My mother taught me that jelly is strained, while jam is not.
http://www.rathergood.com/jelly/

--
Cheers
Chatty Cathy

--Bryan

On Wed 11 Jun 2008 07:12:02a, James Silverton told us...

The wrote on Wed, 11 Jun 2008 09:57:31 -0500:

ChattyCathy wrote on Wed, 11 Jun 2008 14:04:39 +0200:

In this part of the world 'jam' is what you spread on bread, scones,
between layers of cake etc. and is usually made from fruit (and
sometimes veggies). It can be smooth or 'chunky' i.e. it sometimes
contains nice bits of fruit and sometimes it's 'pureed' (for want of
a better word).

'Jelly' is the stuff we usually get in a packet that
contains a bunch of sugar/sweetener, gelatin, and artificial
flavoring that you mix with (boiling) water which you allow
to cool and then refrigerate until it 'sets'. It is often
served with custard as a 'dessert'. I have gathered that this what
is known as 'jello' in the USA.

So my question is this: Why do folks from the USA sometimes call it
jam and sometimes jelly? What's the distinction?

Oh, and why is 'apple butter' named that? Nothing 'buttery' about it
IMHO ;-)

What follows is IMHO! "Jam", as a spread containing fruit, is
known but not used very frequently in my part of the world.
It's a bit ambiguous since "preserve" should cover all such
things but often means "jam". "Jelly" is used when the solids
have been strained out and should actually be a gel, ie., not
fluid. "Jello", once a tradename, is a clear fruit-flavored
dessert using gelatin or sometimes things like agar to
achieve the result. Fruit butters contain rather more of the
original fruit than jam. Apple butter is something like thick apple
sauce.

Jams are made of fruit, chopped or mashed, cooked with sugar and
possibly added pectin.

Let me reiterate that IMHO, if sufficient ripe fruit is used, there will
usually be enough pectin to gel. Adding pectin allows the use of less
fruit and thus is popular with commercial enterprises tho' sometimes
things like orange or ginger marmelade need it. Since pectin is derived
from apples, the product can always be termed "pure fruit"!



Orange marmalade does not need added pectin if the pith and seeds are used
in the cooking process, although sometimes a lemon may be added to boost
the pectin level. I have never used pectin with any type of marmalade.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
You go to heaven...God sneezes... What
do you say?
-------------------------------------------

On Wed 11 Jun 2008 08:18:47a, Tracy told us...

Dave Smith wrote:

Jams and jellies are made from fruit. Jams is made with prepared fruit,
usually cut into small pieces, though small fruits like berries may be
left more or less whole. Jellies are made with strained fruit so you
get mainly the juice, no seeds and no bits of fruit. I have never seen
grape jam, only grape jelly, probably because concord grapes have big
seeds and tasty but chewy skins, so grapes are juiced and the jelly is
made from the juice. Raspberries contain a lot of seeds, which can be
annoying to a lot of people, and you can get /make raspberry jam or
jelly.

Grape jam does exist. Welch's make it. It doesn't have any fruit chunks
in it and is not as gelatinous as jelly and spreads a lot easier than
jelly too.

http://www.welchs.com/products/food-...-spreads/jelly
-and-jam-jars

-Tracy



Welch's also used to make grape preserve back ihn the 1960s. The preserves
inclued the skins. It was delicious.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If at first you don't succeed,
redefine success.
-------------------------------------------

Wayne Boatwright wrote:
On Wed 11 Jun 2008 07:12:02a, James Silverton told us...

The wrote on Wed, 11 Jun 2008 09:57:31 -0500:

ChattyCathy wrote on Wed, 11 Jun 2008 14:04:39 +0200:

In this part of the world 'jam' is what you spread on bread, scones,
between layers of cake etc. and is usually made from fruit (and
sometimes veggies). It can be smooth or 'chunky' i.e. it sometimes
contains nice bits of fruit and sometimes it's 'pureed' (for want of
a better word).
'Jelly' is the stuff we usually get in a packet that
contains a bunch of sugar/sweetener, gelatin, and artificial
flavoring that you mix with (boiling) water which you allow
to cool and then refrigerate until it 'sets'. It is often
served with custard as a 'dessert'. I have gathered that this what
is known as 'jello' in the USA.
So my question is this: Why do folks from the USA sometimes call it
jam and sometimes jelly? What's the distinction?
Oh, and why is 'apple butter' named that? Nothing 'buttery' about it
IMHO ;-)
What follows is IMHO! "Jam", as a spread containing fruit, is
known but not used very frequently in my part of the world.
It's a bit ambiguous since "preserve" should cover all such
things but often means "jam". "Jelly" is used when the solids
have been strained out and should actually be a gel, ie., not
fluid. "Jello", once a tradename, is a clear fruit-flavored
dessert using gelatin or sometimes things like agar to
achieve the result. Fruit butters contain rather more of the
original fruit than jam. Apple butter is something like thick apple
sauce.
Jams are made of fruit, chopped or mashed, cooked with sugar and
possibly added pectin.
Let me reiterate that IMHO, if sufficient ripe fruit is used, there will
usually be enough pectin to gel. Adding pectin allows the use of less
fruit and thus is popular with commercial enterprises tho' sometimes
things like orange or ginger marmelade need it. Since pectin is derived
from apples, the product can always be termed "pure fruit"!



Orange marmalade does not need added pectin if the pith and seeds are used
in the cooking process, although sometimes a lemon may be added to boost
the pectin level. I have never used pectin with any type of marmalade.

Neither have I and I make a couple of cases of the stuff a year.

Wayne Boatwright wrote:

On Wed 11 Jun 2008 08:18:47a, Tracy told us...

Grape jam does exist. Welch's make it. It doesn't have any fruit
chunks in it and is not as gelatinous as jelly and spreads a lot
easier than jelly too.

Welch's also used to make grape preserve back ihn the 1960s. The
preserves inclued the skins. It was delicious.

I have made grape butter using the Concords that grow in the back yard.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

test

"Default User" wrote in message
...
Wayne Boatwright wrote:

On Wed 11 Jun 2008 08:18:47a, Tracy told us...

Grape jam does exist. Welch's make it. It doesn't have any fruit
chunks in it and is not as gelatinous as jelly and spreads a lot
easier than jelly too.

Welch's also used to make grape preserve back ihn the 1960s. The
preserves inclued the skins. It was delicious.

I have made grape butter using the Concords that grow in the back
yard.




I think you have to be brought from early childhood to like Concord
grapes in any shape or form and that includes Welch's grape jelly, IMHO
of course!



--
Jim Silverton
Potomac, Maryland

Dave Smith wrote:

The stuff that comes in a packet and which is mixed with boiling and then
cold water is Jell-O, and it is made with gelatine. It is quite common for
people to refer to it as "jelly" though it isn't really jelly.

Where? I never heard Jell-O called "jelly" back in the midwest, nor have
I here in Southern California.

Is that a Dixie abomination, like calling all soft drinks "Coke"?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project -- http://improve-usenet.org
Found 5/08: a free GG-blocking news *feed* -- http://usenet4all.se

Blinky the Shark wrote:
Dave Smith wrote:

The stuff that comes in a packet and which is mixed with boiling and then
cold water is Jell-O, and it is made with gelatine. It is quite common for
people to refer to it as "jelly" though it isn't really jelly.

Where? I never heard Jell-O called "jelly" back in the midwest, nor have
I here in Southern California.

Is that a Dixie abomination, like calling all soft drinks "Coke"?



It's a British thing.

Serene

Blinky the Shark wrote:

Is that a Dixie abomination, like calling all soft drinks "Coke"?


"Co-cola" is the proper southern pronunciation. :-)

James Silverton wrote:

"Default User" wrote in message
...
Wayne Boatwright wrote:

On Wed 11 Jun 2008 08:18:47a, Tracy told us...

Grape jam does exist. Welch's make it. It doesn't have any fruit
chunks in it and is not as gelatinous as jelly and spreads a lot
easier than jelly too.

Welch's also used to make grape preserve back ihn the 1960s. The
preserves inclued the skins. It was delicious.

I have made grape butter using the Concords that grow in the back
yard.




I think you have to be brought from early childhood to like Concord
grapes in any shape or form and that includes Welch's grape jelly,
IMHO of course!

Well, I'm not big fan of grape jelly, but the grape butter was fairly
tasty.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Blinky the Shark wrote:
Dave Smith wrote:

The stuff that comes in a packet and which is mixed with boiling and then
cold water is Jell-O, and it is made with gelatine. It is quite common for
people to refer to it as "jelly" though it isn't really jelly.

Where? I never heard Jell-O called "jelly" back in the midwest, nor have
I here in Southern California.

Is that a Dixie abomination, like calling all soft drinks "Coke"?


Not in my part of Dixie, it's still Jell-O and we don't drink cokes, we
drink Dr. Pepper. Heck, in Georgia they call Coca-Cola "Coke-cola." VBG

On Wed 11 Jun 2008 03:05:44p, James Silverton told us...

"Default User" wrote in message
...
Wayne Boatwright wrote:

On Wed 11 Jun 2008 08:18:47a, Tracy told us...

Grape jam does exist. Welch's make it. It doesn't have any fruit
chunks in it and is not as gelatinous as jelly and spreads a lot
easier than jelly too.

Welch's also used to make grape preserve back ihn the 1960s. The
preserves inclued the skins. It was delicious.

I have made grape butter using the Concords that grow in the back
yard.




I think you have to be brought from early childhood to like Concord
grapes in any shape or form and that includes Welch's grape jelly, IMHO
of course!




I find that strange. I don't personally know of anyone who doesn't like
Concord grapes in some for or other.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
A live body and a dead body contain
the same number of particles.
Structurally, there's no discernible
difference. Life and death are
unquantifiable abstract labels placed
on otherwise similar bodies.

Wayne Boatwright wrote:

I find that strange. I don't personally know of anyone who doesn't like
Concord grapes in some for or other.


I positively hate Manischewicz wine. It tastes like cough medicine.
Concord grapes and concord grape jelly and juice are fine, but that wine
is horrid. More of a sacrifice than a sacrament.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Wayne Boatwright wrote:

I find that strange. I don't personally know of anyone who doesn't like
Concord grapes in some for or other.

Hate 'em. They taste like grape jelly, and grape kool-aid, both of which
I think are foul.

Serene