On Jun 11, 7:18*am, George Shirley > wrote:
> 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.
>

Don't forget preserves, sometimes used interchangeably with jam.

N. (trying to confuse CC) ;-)