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).
>
> '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.
The first time I worked with Brits and Ozzies I was confused by their
terminology for what Americans call jello. Jello is actually a brand
name that has become the generic for a gelatin dessert over the years.
>
> So my question is this: Why do folks from the USA sometimes call it jam
> and sometimes jelly? What's the distinction?
Jam is chunky with fruit or veggies whereas jelly is generally accepted
as a clear condiment.
>
> Oh, and why is 'apple butter' named that? Nothing 'buttery' about it IMHO ;-)
>
Because it isn't jelly, nor jam. Pureed fruit spreads are generally
called butters here in the USA. I make apple, pear, peach, and persimmon
butters and I also make apple, pear, peach, and persimmon jams. The
first is finely pureed and the second has chunks of fruit in it. HTH