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

Janet

In article >,
says...
>
> On 12/5/2019 3:02 PM, Bruce wrote:
> > On Thu, 5 Dec 2019 14:57:08 -0500, Ed Pawlowski > wrote:
> >> On 12/5/2019 1:55 PM, Bruce wrote:
> >>> The difference between jam and jelly also strikes me as an American
> >>> thing. Not that there's anything wrong with American things, I hasten
> >>> to add.
> >>>
> >> But there is a definite difference in the composition though. At least
> >> in US standards.
> >
> > Yes, there is. It's just a distinction that's hardly made in NL and UK
> > (if I remember correctly what Ophelia once said). No doubt
> > professionals would make the distinction, but not Joe Homeowner and
> > his wife.
> >
> There _was_ a distinction in the UK, years ago. My mother's old textbook
> from the Edinburgh College of Domestic Science (printed in the 1930s)
> describes jam as made from whole fruit, and jelly as made from juice.

The whole fruit is cooked to make jelly; then it's strained and
drained overnight through a muslin bag to remove all pips, skins and
pulp. I used to make blackberry jelly which we much prefer to blackberry
jam.

> These days jelly seems to refer to a gelatin dessert (like US Jello).

Local SWI food and baking competitions still have classes for both
jams and jelly ( in jars, not the gelatin dessert). If you want to try
jellies the best source is jars of home-made sold at fundraisers. I
recommend rowan jelly (a Scottish speciality) to eat with cold meat.
Crab apple jelly is good too but you'll need access to trees for the
fruit.

Janet UK