Nancy2 wrote:
> 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) ;-)
Preserves, to me, means whole fruit or large chunks, preserved in a
sugar syrup, which can be light, medium, or heavy.