On Thu 12 Jun 2008 08:17:02a, blake murphy told us...

On Thu, 12 Jun 2008 00:55:16 GMT, Wayne Boatwright
wrote:

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

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.

concord grape jelly is a fine thing indeed on a sandwich of link
breakfast sausage and toast.

your pal,
blake


Agreed. Not to like concord grape jelly is almost Unamerican.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Could I interest you in a pet rock?
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On Thu 12 Jun 2008 12:52:51p, Jean B. told us...

blake murphy wrote:
On Thu, 12 Jun 2008 00:55:16 GMT, Wayne Boatwright
wrote:

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

concord grape jelly is a fine thing indeed on a sandwich of link
breakfast sausage and toast.

your pal,
blake


Gee, I really misread Wayne's comment. I thought he said he didn't know
anyone who liked it. I must slow down!

I don't DISlike it, but I rarely reach for it.


:-)

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/12(XII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Could I interest you in a pet rock?
-------------------------------------------

"ChattyCathy" wrote in message
...
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).

'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 ;-)

--
Cheers
Chatty Cathy



Ok, here's how I learned it:

Jam: made from crushed or pureed fruit, relatively smooth in texture with some small
chunks.
Jelly: clear, made from fruit juices
Preserves: chunks or whole pieces (such as berries or cherries) suspended in thick
syrup.

Jell-o is what you call jelly, just a brand name for a sweetened, mostly fruit
flavored gelatin product.

And butters are called butters for their thick, smooth, spreadable consistency.


kimberly

On Fri, 13 Jun 2008 01:14:05 GMT, Wayne Boatwright
wrote:

On Thu 12 Jun 2008 06:14:58a, George Shirley told us...

Wayne Boatwright wrote:
On Thu 12 Jun 2008 04:56:25a, James Silverton told us...

Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:

"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.
Small range of acquaintances :-)


Have you ever tasted muscadines? You'd probably like that even less.

One of my favorite native grapes Wayne. Makes excellent jelly and wine,
even good as a table grape. Friend has vines for the green, bronze, and
the regular old purple muscadines.

I love muscadines, but haven't had any for years. My mom and grandmother
would always make jam, jelly, and bake muscadine pies. I truly miss that.

If I thought that they would actually get there for less that 3 arms
and legs I would send you some. I have both muscadine and scuppernong
vines.

Many years ago mother & I moved from NC to FL. My uncle, who knew how
much I loved scuppernongs, mailed me a cigar box full. They made it
and I was in heaven.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Thu, 12 Jun 2008 15:42:39 -0500, Melba's Jammin'
wrote:

In article ,
blake murphy wrote:

On Wed, 11 Jun 2008 11:46:29 -0500, Melba's Jammin'
wrote:

Adding pectin or not is the subject of many debates and arguments among
preservers. The addition of pectin, be it commercially made or
homemade, lessens the cooking time for the fruit and sugar to reach the
jel point. I use pectin in all my stuff with the exception of crab
apple jelly and fruit butters.


so adding pectin means you are viewed in some quarters as a heretic?
like adding beans to chili or something?

your pal,
blake

Oh, yeah! I know an Aussie who used to post to r.f.c. who was always
more than willing and ready to take a shot at we who prefer to use
commercially made pectin in our fruit spreads.

cooks are just plain weird.

your pal,
blake

On Fri 13 Jun 2008 06:01:10a, The Cook told us...

On Fri, 13 Jun 2008 01:14:05 GMT, Wayne Boatwright
wrote:

On Thu 12 Jun 2008 06:14:58a, George Shirley told us...

Wayne Boatwright wrote:
On Thu 12 Jun 2008 04:56:25a, James Silverton told us...

Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:

"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.
Small range of acquaintances :-)


Have you ever tasted muscadines? You'd probably like that even less.

One of my favorite native grapes Wayne. Makes excellent jelly and wine,
even good as a table grape. Friend has vines for the green, bronze, and
the regular old purple muscadines.

I love muscadines, but haven't had any for years. My mom and grandmother
would always make jam, jelly, and bake muscadine pies. I truly miss
that.

If I thought that they would actually get there for less that 3 arms
and legs I would send you some. I have both muscadine and scuppernong
vines.

Many years ago mother & I moved from NC to FL. My uncle, who knew how
much I loved scuppernongs, mailed me a cigar box full. They made it
and I was in heaven.

Oh, Susan, how lovely that would be! But I'm sure the cost would be
prohibitive, and the hot weather less than cooperative.

I had forgottena about the scuppernongs. My grandmother had those on her
property, too.

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/13(XIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If you are sitting, just sit. If you
are walking, just walk. Above all,
don't wobble.
-------------------------------------------

On Fri 13 Jun 2008 08:52:12a, The Cook told us...

On Fri, 13 Jun 2008 14:30:43 GMT, Wayne Boatwright
wrote:

On Fri 13 Jun 2008 06:01:10a, The Cook told us...

On Fri, 13 Jun 2008 01:14:05 GMT, Wayne Boatwright
wrote:

On Thu 12 Jun 2008 06:14:58a, George Shirley told us...

Wayne Boatwright wrote:
On Thu 12 Jun 2008 04:56:25a, James Silverton told us...

Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:

"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.
Small range of acquaintances :-)


Have you ever tasted muscadines? You'd probably like that even
less.

One of my favorite native grapes Wayne. Makes excellent jelly and
wine, even good as a table grape. Friend has vines for the green,
bronze, and the regular old purple muscadines.

I love muscadines, but haven't had any for years. My mom and
grandmother would always make jam, jelly, and bake muscadine pies. I
truly miss that.

If I thought that they would actually get there for less that 3 arms
and legs I would send you some. I have both muscadine and scuppernong
vines.

Many years ago mother & I moved from NC to FL. My uncle, who knew how
much I loved scuppernongs, mailed me a cigar box full. They made it
and I was in heaven.

Oh, Susan, how lovely that would be! But I'm sure the cost would be
prohibitive, and the hot weather less than cooperative.

I had forgottena about the scuppernongs. My grandmother had those on
her property, too.


I'll talk to you when the I make jelly.

Thank you. That's sounds wonderful!

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/13(XIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Shareware author dies: .GIF at eleven!
-------------------------------------------

On Fri, 13 Jun 2008 14:30:43 GMT, Wayne Boatwright
wrote:

On Fri 13 Jun 2008 06:01:10a, The Cook told us...

On Fri, 13 Jun 2008 01:14:05 GMT, Wayne Boatwright
wrote:

On Thu 12 Jun 2008 06:14:58a, George Shirley told us...

Wayne Boatwright wrote:
On Thu 12 Jun 2008 04:56:25a, James Silverton told us...

Wayne wrote on Thu, 12 Jun 2008 00:55:16 GMT:

"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.
Small range of acquaintances :-)


Have you ever tasted muscadines? You'd probably like that even less.

One of my favorite native grapes Wayne. Makes excellent jelly and wine,
even good as a table grape. Friend has vines for the green, bronze, and
the regular old purple muscadines.

I love muscadines, but haven't had any for years. My mom and grandmother
would always make jam, jelly, and bake muscadine pies. I truly miss
that.

If I thought that they would actually get there for less that 3 arms
and legs I would send you some. I have both muscadine and scuppernong
vines.

Many years ago mother & I moved from NC to FL. My uncle, who knew how
much I loved scuppernongs, mailed me a cigar box full. They made it
and I was in heaven.

Oh, Susan, how lovely that would be! But I'm sure the cost would be
prohibitive, and the hot weather less than cooperative.

I had forgottena about the scuppernongs. My grandmother had those on her
property, too.


I'll talk to you when the I make jelly.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)