FoodBanter.com - View Single Post - Dinner Tonight (Has nothing to do with turkey)

Dave Smith[_1_]

On 2019-12-05 4:57 p.m., wrote:
> On Thursday, December 5, 2019 at 8:31:21 AM UTC-6, Dave Smith wrote:
>>
>> I always thought that grape jam and jelly are basically the same. I
>> looked up a jam recipe and it talks about pureeing the skins. I don't
>> dislike grape jam/jelly, but it is very low on my list of favourites.
>>
> Jelly is the juice of the fruit whereas jam is the juice and pulp. It's
> thicker and much easier spread than jellies.
>

I was raised with home made jams and jellies and have made my share of
them. I usually prefer the jam version,especially in the case of black
currant. One jelly that I used to enjoy was crab apple.