On Friday, December 6, 2019 at 3:46:59 AM UTC-10, graham wrote:
> On 2019-12-06 5:47 a.m., Janet wrote:
> > 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
> >
> >
> I have a rowan tree out front but after my Scottish neighbours told me
> of their failures at making the jelly, and the vile flavour, I haven't
> bothered. I do have a crab apple tree and make jelly once in a while.

"Rowan" is the name of my granddaughter. The kids get some funny names these days. I was once checking out a house and spotted a strawberry guava tree.. It had some fruit on it so I grabbed one and took a bite. I was shocked, it had and intense, sweet, guava flavor. I'm guessing these things would make a great jam. If I had a bunch, I'd make some. That would be just great. Unfortunately, I'd have to trek through a rainforest to get some.

https://www.fs.fed.us/psw/topics/bio...ry_guava.shtml