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.

So my question is this: Why do folks from the USA sometimes call it jam
and sometimes jelly? What's the distinction?

Oh, and why is 'apple butter' named that? Nothing 'buttery' about it IMHO ;-)

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

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.
>
> Oh, and why is 'apple butter' named that? Nothing 'buttery' about it IMHO ;-)
>
Because it isn't jelly, nor jam. Pureed fruit spreads are generally
called butters here in the USA. I make apple, pear, peach, and persimmon
butters and I also make apple, pear, peach, and persimmon jams. The
first is finely pureed and the second has chunks of fruit in it. HTH

"ChattyCathy" > ha scritto nel messaggio
news:BaP3k.285> So my question is this: Why do folks from the USA sometimes
call it jam
> and sometimes jelly? What's the distinction?
>
> Oh, and why is 'apple butter' named that? Nothing 'buttery' about it IMHO
> ;-)
>
> --
> Cheers
> Chatty Cathy

Jam has the whole fruit in it and jelly is made from the extracted juice.
It usually filters from a sack of cloth so as to leave behind all solids
that could make it less than jewel clear.

Apple butter spreads like butter. It is a very old product, so I imagine
that it filled in for butter in hard times, but I don't know that.

On Wed, 11 Jun 2008 07:18:01 -0500, George Shirley wrote:

> ChattyCathy wrote:
>
>>
>> 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.
>>
>> Oh, and why is 'apple butter' named that? Nothing 'buttery' about it IMHO ;-)
>>
> Because it isn't jelly, nor jam. Pureed fruit spreads are generally
> called butters here in the USA.

Yabut, it isn't 'butter' either. To me, butter is made from milk fat...
<grin>

> I make apple, pear, peach, and persimmon
> butters and I also make apple, pear, peach, and persimmon jams. The
> first is finely pureed and the second has chunks of fruit in it. HTH

Thanks, George.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Wed, 11 Jun 2008 14:18:35 +0200, Giusi wrote:

> "ChattyCathy" > ha scritto nel messaggio
> news:BaP3k.285> So my question is this: Why do folks from the USA sometimes
> call it jam
>> and sometimes jelly? What's the distinction?
>>
>> Oh, and why is 'apple butter' named that? Nothing 'buttery' about it IMHO
>> ;-)
>>
>> --
>> Cheers
>> Chatty Cathy
>
> Jam has the whole fruit in it and jelly is made from the extracted juice.
> It usually filters from a sack of cloth so as to leave behind all solids
> that could make it less than jewel clear.

Ah. I see.
>
> Apple butter spreads like butter. It is a very old product, so I imagine
> that it filled in for butter in hard times, but I don't know that.

You could be right. Thanks.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

"ChattyCathy" > ha scritto nel messaggio
> Yabut, it isn't 'butter' either. To me, butter is made from milk fat...
> <grin>

Fruit cheese is not cheese and lemon curd isn't curd. Life is like that.
Full of lies, deception and disappointment.

On Wed, 11 Jun 2008 14:38:53 +0200, Giusi wrote:

> "ChattyCathy" > ha scritto nel messaggio
>> Yabut, it isn't 'butter' either. To me, butter is made from milk fat...
>> <grin>
>
> Fruit cheese is not cheese and lemon curd isn't curd. Life is like
> that. Full of lies, deception and disappointment.

Heh. I usually feel like that on Mondays - but it's Wednesday, so I'm
feeling a bit more optimistic today ;-)

BTW, IIRC you reside in Italy? Been lucky enough to get some dried pasta
imported from that country lately. So much better that the pasta they make
locally. In fact, I am gonna make some spaghetti with meat sauce tonight,
it's an old favorite.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

"ChattyCathy" > wrote in message
...
> 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.
>
> So my question is this: Why do folks from the USA sometimes call it jam
> and sometimes jelly? What's the distinction?
>
> Oh, and why is 'apple butter' named that? Nothing 'buttery' about it IMHO
> ;-)
>
> --
> Cheers
> Chatty Cathy
>
> Egg tastes better when it's not on your face...


You have to look at all 3 to be technically correct.


--
Old Scoundrel

(AKA Dimitri)



From epicurious:

jam
A thick mixture of fruit, sugar (and sometimes PECTIN) that is cooked until
the pieces of fruit are very soft and almost formless. It is used as a bread
spread, a filling for pastries and cookies and an ingredient for various
desserts. See also JELLY; PRESERVES.


jelly
1. A clear, bright mixture made from fruit juice, sugar and sometimes
PECTIN. The texture is tender but will be firm enough to hold its shape when
turned out of its container. Jelly is used as a bread spread and as a
filling for some cakes and cookies. 2. In Britain, jelly is the term used
for gelatin dessert. See also JAM; PRESERVES.

preserves
Fruit cooked with sugar and usually PECTIN, used as a spread for bread.
Preserves differ from JAM in that the chunks of fruit are medium to large
rather than the texture of thick puree. See also JELLY.

On Wed, 11 Jun 2008 06:13:50 -0700, Dimitri wrote:

>
> "ChattyCathy" > wrote in message

>> So my question is this: Why do folks from the USA sometimes call it jam
>> and sometimes jelly? What's the distinction?

>
>
> You have to look at all 3 to be technically correct.

I see what you mean...

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

ChattyCathy wrote:
> On Wed, 11 Jun 2008 07:18:01 -0500, George Shirley wrote:
>
>> ChattyCathy wrote:
>>
>>> 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.
>>> Oh, and why is 'apple butter' named that? Nothing 'buttery' about it IMHO ;-)
>>>
>> Because it isn't jelly, nor jam. Pureed fruit spreads are generally
>> called butters here in the USA.
>
> Yabut, it isn't 'butter' either. To me, butter is made from milk fat...
> <grin>
>
>> I make apple, pear, peach, and persimmon
>> butters and I also make apple, pear, peach, and persimmon jams. The
>> first is finely pureed and the second has chunks of fruit in it. HTH
>
> Thanks, George.
You're welcome. Some of my ancestry is Pom but I have respect for my
convict cousins. <BSEG>

ChattyCathy wrote on Wed, 11 Jun 2008 14:04:39 +0200:

> 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.

> So my question is this: Why do folks from the USA sometimes call
> it jam and sometimes jelly? What's the distinction?

> Oh, and why is 'apple butter' named that? Nothing 'buttery'
> about it IMHO ;-)

What follows is IMHO! "Jam", as a spread containing fruit, is known but
not used very frequently in my part of the world. It's a bit ambiguous
since "preserve" should cover all such things but often means "jam".
"Jelly" is used when the solids have been strained out and should
actually be a gel, ie., not fluid. "Jello", once a tradename, is a clear
fruit-flavored dessert using gelatin or sometimes things like agar to
achieve the result. Fruit butters contain rather more of the original
fruit than jam. Apple butter is something like thick apple sauce.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

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.
>
> So my question is this: Why do folks from the USA sometimes call it jam
> and sometimes jelly? What's the distinction?

The stuff that comes in a packet and which is mixed with boiling and then cold
water is Jell-O, and it is made with gelatine. It is quite common for people to
refer to it as "jelly" though it isn't really jelly.


Jams and jellies are made from fruit. Jams is made with prepared fruit, usually
cut into small pieces, though small fruits like berries may be left more or less
whole. Jellies are made with strained fruit so you get mainly the juice, no seeds
and no bits of fruit. I have never seen grape jam, only grape jelly, probably
because concord grapes have big seeds and tasty but chewy skins, so grapes are
juiced and the jelly is made from the juice. Raspberries contain a lot of seeds,
which can be annoying to a lot of people, and you can get /make raspberry jam or
jelly.

ChattyCathy wrote:

>
> > Because it isn't jelly, nor jam. Pureed fruit spreads are generally
> > called butters here in the USA.
>
> Yabut, it isn't 'butter' either. To me, butter is made from milk fat...
> <grin>

We sometimes get maple butter at the local maple farm. It has no dairy in it at all.
It is maple syrup and maple sugar whipped together.

On Jun 11, 1:38 pm, "Giusi" > wrote:
> "ChattyCathy" > ha scritto nel messaggio
>
> > Yabut, it isn't 'butter' either. To me, butter is made from milk fat...
> > <grin>
>
> Fruit cheese is not cheese and lemon curd isn't curd. Life is like that.
> Full of lies, deception and disappointment.

Only a disappointment if you like butter, cheese and curd. Otherwise..
What a pleasent surprise [hehe]

On Wed, 11 Jun 2008 09:32:26 -0400, Dave Smith wrote:

> Jams and jellies are made from fruit. Jams is made with prepared fruit, usually
> cut into small pieces, though small fruits like berries may be left more or less
> whole. Jellies are made with strained fruit so you get mainly the juice, no seeds
> and no bits of fruit. I have never seen grape jam, only grape jelly, probably
> because concord grapes have big seeds and tasty but chewy skins, so grapes are
> juiced and the jelly is made from the juice. Raspberries contain a lot of seeds,
> which can be annoying to a lot of people, and you can get /make raspberry jam or
> jelly.

Thanks Dave. Getting some good 'insight' here.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Wed, 11 Jun 2008 13:26:17 +0000, James Silverton wrote:

>
> What follows is IMHO! "Jam", as a spread containing fruit, is known but
> not used very frequently in my part of the world. It's a bit ambiguous
> since "preserve" should cover all such things but often means "jam".
> "Jelly" is used when the solids have been strained out and should
> actually be a gel, ie., not fluid. "Jello", once a tradename, is a clear
> fruit-flavored dessert using gelatin or sometimes things like agar to
> achieve the result. Fruit butters contain rather more of the original
> fruit than jam. Apple butter is something like thick apple sauce.

Thanks James. That's why I love this group ;-) I looked them up on "Cook's
Thesaurus' which usually answers my questions, but even that had me a bit
confused...

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

The wrote on Wed, 11 Jun 2008 09:57:31 -0500:

>> ChattyCathy wrote on Wed, 11 Jun 2008 14:04:39 +0200:
>>
>>> 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.
>>
>>> So my question is this: Why do folks from the USA sometimes call
>>> it jam and sometimes jelly? What's the distinction?
>>
>>> Oh, and why is 'apple butter' named that? Nothing 'buttery'
>>> about it IMHO ;-)
>>
>> What follows is IMHO! "Jam", as a spread containing fruit, is
>> known but not used very frequently in my part of the world.
>> It's a bit ambiguous since "preserve" should cover all such
>> things but often means "jam". "Jelly" is used when the solids
>> have been strained out and should actually be a gel, ie., not
>> fluid. "Jello", once a tradename, is a clear fruit-flavored
>> dessert using gelatin or sometimes things like agar to
>> achieve the result. Fruit butters contain rather more of the
>> original fruit than jam. Apple butter is something like thick
>> apple sauce.

> Jams are made of fruit, chopped or mashed, cooked with sugar
> and possibly added pectin.

Let me reiterate that IMHO, if sufficient ripe fruit is used, there will
usually be enough pectin to gel. Adding pectin allows the use of less
fruit and thus is popular with commercial enterprises tho' sometimes
things like orange or ginger marmelade need it. Since pectin is derived
from apples, the product can always be termed "pure fruit"!


--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

On Wed, 11 Jun 2008 13:26:17 GMT, "James Silverton"
> wrote:

> ChattyCathy wrote on Wed, 11 Jun 2008 14:04:39 +0200:
>
>> 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.
>
>> So my question is this: Why do folks from the USA sometimes call
>> it jam and sometimes jelly? What's the distinction?
>
>> Oh, and why is 'apple butter' named that? Nothing 'buttery'
>> about it IMHO ;-)
>
>What follows is IMHO! "Jam", as a spread containing fruit, is known but
>not used very frequently in my part of the world. It's a bit ambiguous
>since "preserve" should cover all such things but often means "jam".
>"Jelly" is used when the solids have been strained out and should
>actually be a gel, ie., not fluid. "Jello", once a tradename, is a clear
>fruit-flavored dessert using gelatin or sometimes things like agar to
>achieve the result. Fruit butters contain rather more of the original
>fruit than jam. Apple butter is something like thick apple sauce.

Jams are made of fruit, chopped or mashed, cooked with sugar and
possibly added pectin. Preserves are whole pieces of fruit. Jelly is
made of fruit juice. For butters, the cooked fruit is put through a
sieve and then sugar and spices are added and cooked down some more.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Dave Smith wrote:

> Jams and jellies are made from fruit. Jams is made with prepared fruit, usually
> cut into small pieces, though small fruits like berries may be left more or less
> whole. Jellies are made with strained fruit so you get mainly the juice, no seeds
> and no bits of fruit. I have never seen grape jam, only grape jelly, probably
> because concord grapes have big seeds and tasty but chewy skins, so grapes are
> juiced and the jelly is made from the juice. Raspberries contain a lot of seeds,
> which can be annoying to a lot of people, and you can get /make raspberry jam or
> jelly.

Grape jam does exist. Welch's make it. It doesn't have any fruit chunks
in it and is not as gelatinous as jelly and spreads a lot easier than
jelly too.

http://www.welchs.com/products/food-...y-and-jam-jars

-Tracy

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) ;-)

> Fruit cheese is not cheese and lemon curd isn't curd. *Life is like that..
> Full of lies, deception and disappointment.

Don't forget statistics....

N.

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.

On Wed, 11 Jun 2008 08:57:38 -0700, Nancy2 wrote:

>
> Don't forget preserves, sometimes used interchangeably with jam.
>
> N. (trying to confuse CC) ;-)

<lol> It's working. I was trying to avoid the 'preserves' thing...
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

In article >,
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.
>
> So my question is this: Why do folks from the USA sometimes call it jam
> and sometimes jelly? What's the distinction?
>
> Oh, and why is 'apple butter' named that? Nothing 'buttery' about it IMHO ;-)

Preserves are both the broad category of fruit spreads and a specific
type of product.

Preserved fruits are whole or cut in uniform sizes, suspended in a thick
syrup, lightly jelled. Good preserves pour and may top waffles or fill
crepes.

Jam is made from crushed fruit and sugar, suspended in a thick jel.
Pectin, present in varying levels in various fruits, is the thickener.
If the fruit is deficient in pectin for a proper set, it may be added in
one of two forms * powder or liquid. It may have seeds in it or it
may not. Jam spreads. It can be used in a number of ways besides as a
bread spread.

Jelly is made from the juice of fruit, and sugar. A good jelly will
cleave and maintain its shape. A good jelly is clear. Again, if there
is not enough natural pectin present in the fruit juice, pectin is added
to effect the set. No seeds, please. Clear, please.

Fruit butter is made from pureed fruit, often sweetened and/or spiced.
Why butter? It spreads like butter. It is very thick and will hold its
shape when dropped from a spoon.

Conserves and marmalades are other types of soft spreads. True
marmalades are citrus based and contain the peel and flesh of the fruit.
Conserves are like jam, a bit softer, and usually contain raisins and/or
nut meats.

Fruit curds usually contain fruit juice, eggs, and butter.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

In article <ZnQ3k.43148$bs3.11412@trnddc07>,
"James Silverton" > wrote:

> What follows is IMHO! "Jam", as a spread containing fruit, is known but
> not used very frequently in my part of the world. It's a bit ambiguous
> since "preserve" should cover all such things but often means "jam".

Jam is a type of preserve, preserves are a type of preserve. :-) The
FDA uses terms almost interchangeably, in spite of distinct differences
between jam and preserves.

> "Jelly" is used when the solids have been strained out and should
> actually be a gel, ie., not fluid. "Jello", once a tradename, is a clear
> fruit-flavored dessert using gelatin or sometimes things like agar to
> achieve the result. Fruit butters contain rather more of the original
> fruit than jam.

Not necessarily. Fruit butters are made from pureed fruit pulp and
should be smooth for spreading. Jam is made from crushed fruit. Jam
should have pieces of smooshed fruit in it.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

In article <S2R3k.10559$8q2.8533@trnddc02>,
"James Silverton" > wrote:

> Let me reiterate that IMHO, if sufficient ripe fruit is used, there will
> usually be enough pectin to gel. Adding pectin allows the use of less
> fruit and thus is popular with commercial enterprises tho' sometimes
> things like orange or ginger marmelade need it. Since pectin is derived
> from apples, the product can always be termed "pure fruit"!

There's a fine difference between thickened smooshed fruit and fruit
jam. The former can be cooked to a faretheewell and be a sticky spread;
a good jam doesn't have that same stickiness.

As far as there being sufficient ripe fruit to gel, the riper the fruit,
the less pectin it contains. It's why, if you're making strawberry jam
from smashed strawberries and sugar, you want to use about 1/4 slightly
underripe berries in the measure; the underripe berries contain more
pectin for a nicer set.

Adding pectin or not is the subject of many debates and arguments among
preservers. The addition of pectin, be it commercially made or
homemade, lessens the cooking time for the fruit and sugar to reach the
jel point. I use pectin in all my stuff with the exception of crab
apple jelly and fruit butters.

Citrus fruits are rich in pectin and, while there are recipes for orange
marmalade that include the addition of commercially-made pectin, most
recipes don't. I've made ginger preserves but not ginger marmalade.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Wed, 11 Jun 2008 11:31:41 -0500, Melba's Jammin' wrote:

>
> Preserves are both the broad category of fruit spreads and a specific
> type of product.
>
> Preserved fruits are whole or cut in uniform sizes, suspended in a thick
> syrup, lightly jelled. Good preserves pour and may top waffles or fill
> crepes.
>
> Jam is made from crushed fruit and sugar, suspended in a thick jel.
> Pectin, present in varying levels in various fruits, is the thickener.
> If the fruit is deficient in pectin for a proper set, it may be added in
> one of two forms * powder or liquid. It may have seeds in it or it
> may not. Jam spreads. It can be used in a number of ways besides as a
> bread spread.
>
> Jelly is made from the juice of fruit, and sugar. A good jelly will
> cleave and maintain its shape. A good jelly is clear. Again, if there
> is not enough natural pectin present in the fruit juice, pectin is added
> to effect the set. No seeds, please. Clear, please.
>
> Fruit butter is made from pureed fruit, often sweetened and/or spiced.
> Why butter? It spreads like butter. It is very thick and will hold its
> shape when dropped from a spoon.
>
> Conserves and marmalades are other types of soft spreads. True
> marmalades are citrus based and contain the peel and flesh of the fruit.
> Conserves are like jam, a bit softer, and usually contain raisins and/or
> nut meats.
>
> Fruit curds usually contain fruit juice, eggs, and butter.


Thanks Barb. They don't call ya the "Jam Lady" for nothing ;-)

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

ChattyCathy wrote:

> '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.

See:

<http://bp3.blogger.com/_zaK4cI_f_DY/...HY/rHX833AJ2Vw
/s400/grape+jelly.JPG>




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

ChattyCathy wrote:
> On Wed, 11 Jun 2008 14:18:35 +0200, Giusi wrote:
>
>
>>"ChattyCathy" > ha scritto nel messaggio
>>news:BaP3k.285> So my question is this: Why do folks from the USA sometimes
>>call it jam
>>
>>>and sometimes jelly? What's the distinction?
>>>
>>>Oh, and why is 'apple butter' named that? Nothing 'buttery' about it IMHO
>>>;-)
>>>
>>>--
>>>Cheers
>>>Chatty Cathy
>>
>>Jam has the whole fruit in it and jelly is made from the extracted juice.
>>It usually filters from a sack of cloth so as to leave behind all solids
>>that could make it less than jewel clear.
>
>
> Ah. I see.

But you missed the whole distinction between jam and
preserves.

I found a good description of the differences on the
web:

Jelly is a clear, bright product. It is generally made
by cooking fruit juice and sugar with pectin as a jelling
agent and lemon juice as an acid to maintain a consistent
texture. Jelly is firm and will hold its shape (it “shakes”).
Generally, jelly contains no pieces of fruit, although
specialty jellies, like pepper jelly, may include pieces
of jalapeño or other pepper.

Jam is made from crushed or chopped fruit cooked with
sugar, and often pectin and lemon juice. Jam can be a
purée of fruit or have a soft pulp, but it does not
contain chunks of fruit.

Preserves are fruit cooked with sugar to the point
where large chunks of fruit or whole fruit, such as
berries, are suspended in a syrup base. The texture of
preserves is not smooth like jelly or jam.

Marmalade is a soft jelly, often citrus-based, that
includes both the flesh and peel of the fruit suspended
throughout the jelly base. The bitterness of the peel
offsets the sweetness of the jelly.

Here's another, more succint quote:

Jelly, jam, and preserves are all made from fruit mixed
with sugar and pectin. The difference between them comes
in the form that the fruit takes.

In jelly, the fruit comes in the form of fruit juice.
In jam, the fruit comes in the form of fruit pulp or
crushed fruit (and is less stiff than jelly as a result).
In preserves, the fruit comes in the form of chunks in
a syrup or a jam.

And of course what you call "jelly" is what in the US
is a gelatin-based dessert, usually called jello after
the Jell-o brand gelatin dessert.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Wed, 11 Jun 2008 14:44:54 -0400, Kate Connally wrote:

> ChattyCathy wrote:
>> On Wed, 11 Jun 2008 14:18:35 +0200, Giusi wrote:
>>
>>
>>>"ChattyCathy" > ha scritto nel messaggio
>>>news:BaP3k.285> So my question is this: Why do folks from the USA sometimes
>>>call it jam
>>>
>>>>and sometimes jelly? What's the distinction?
>>>>
>>>>Oh, and why is 'apple butter' named that? Nothing 'buttery' about it IMHO
>>>>;-)
>>>>
>>>>--
>>>>Cheers
>>>>Chatty Cathy
>>>
>>>Jam has the whole fruit in it and jelly is made from the extracted juice.
>>>It usually filters from a sack of cloth so as to leave behind all solids
>>>that could make it less than jewel clear.
>>
>>
>> Ah. I see.
>
> But you missed the whole distinction between jam and
> preserves.

And *you* missed another post I made about this somewhere else in this
thread...
>
> I found a good description of the differences on the web:

<snipped for space>

Thank you.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Jun 11, 7:04*am, 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).
>
>
My mother taught me that jelly is strained, while jam is not.
http://www.rathergood.com/jelly/
>
> --
> Cheers
> Chatty Cathy

--Bryan

On Wed 11 Jun 2008 07:12:02a, James Silverton told us...

> The wrote on Wed, 11 Jun 2008 09:57:31 -0500:
>
>>> ChattyCathy wrote on Wed, 11 Jun 2008 14:04:39 +0200:
>>>
>>>> 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.
>>>
>>>> So my question is this: Why do folks from the USA sometimes call it
>>>> jam and sometimes jelly? What's the distinction?
>>>
>>>> Oh, and why is 'apple butter' named that? Nothing 'buttery' about it
>>>> IMHO ;-)
>>>
>>> What follows is IMHO! "Jam", as a spread containing fruit, is
>>> known but not used very frequently in my part of the world.
>>> It's a bit ambiguous since "preserve" should cover all such
>>> things but often means "jam". "Jelly" is used when the solids
>>> have been strained out and should actually be a gel, ie., not
>>> fluid. "Jello", once a tradename, is a clear fruit-flavored
>>> dessert using gelatin or sometimes things like agar to
>>> achieve the result. Fruit butters contain rather more of the
>>> original fruit than jam. Apple butter is something like thick apple
>>> sauce.
>
>> Jams are made of fruit, chopped or mashed, cooked with sugar and
>> possibly added pectin.
>
> Let me reiterate that IMHO, if sufficient ripe fruit is used, there will
> usually be enough pectin to gel. Adding pectin allows the use of less
> fruit and thus is popular with commercial enterprises tho' sometimes
> things like orange or ginger marmelade need it. Since pectin is derived
> from apples, the product can always be termed "pure fruit"!
>
>

Orange marmalade does not need added pectin if the pith and seeds are used
in the cooking process, although sometimes a lemon may be added to boost
the pectin level. I have never used pectin with any type of marmalade.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
You go to heaven...God sneezes... What
do you say?
-------------------------------------------

On Wed 11 Jun 2008 08:18:47a, Tracy told us...

> Dave Smith wrote:
>
>> Jams and jellies are made from fruit. Jams is made with prepared fruit,
>> usually cut into small pieces, though small fruits like berries may be
>> left more or less whole. Jellies are made with strained fruit so you
>> get mainly the juice, no seeds and no bits of fruit. I have never seen
>> grape jam, only grape jelly, probably because concord grapes have big
>> seeds and tasty but chewy skins, so grapes are juiced and the jelly is
>> made from the juice. Raspberries contain a lot of seeds, which can be
>> annoying to a lot of people, and you can get /make raspberry jam or
>> jelly.
>
> Grape jam does exist. Welch's make it. It doesn't have any fruit chunks
> in it and is not as gelatinous as jelly and spreads a lot easier than
> jelly too.
>
> http://www.welchs.com/products/food-...-spreads/jelly
> -and-jam-jars
>
> -Tracy
>
>

Welch's also used to make grape preserve back ihn the 1960s. The preserves
inclued the skins. It was delicious.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 06(VI)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If at first you don't succeed,
redefine success.
-------------------------------------------

Wayne Boatwright wrote:
> On Wed 11 Jun 2008 07:12:02a, James Silverton told us...
>
>> The wrote on Wed, 11 Jun 2008 09:57:31 -0500:
>>
>>>> ChattyCathy wrote on Wed, 11 Jun 2008 14:04:39 +0200:
>>>>
>>>>> 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.
>>>>> So my question is this: Why do folks from the USA sometimes call it
>>>>> jam and sometimes jelly? What's the distinction?
>>>>> Oh, and why is 'apple butter' named that? Nothing 'buttery' about it
>>>>> IMHO ;-)
>>>> What follows is IMHO! "Jam", as a spread containing fruit, is
>>>> known but not used very frequently in my part of the world.
>>>> It's a bit ambiguous since "preserve" should cover all such
>>>> things but often means "jam". "Jelly" is used when the solids
>>>> have been strained out and should actually be a gel, ie., not
>>>> fluid. "Jello", once a tradename, is a clear fruit-flavored
>>>> dessert using gelatin or sometimes things like agar to
>>>> achieve the result. Fruit butters contain rather more of the
>>>> original fruit than jam. Apple butter is something like thick apple
>>>> sauce.
>>> Jams are made of fruit, chopped or mashed, cooked with sugar and
>>> possibly added pectin.
>> Let me reiterate that IMHO, if sufficient ripe fruit is used, there will
>> usually be enough pectin to gel. Adding pectin allows the use of less
>> fruit and thus is popular with commercial enterprises tho' sometimes
>> things like orange or ginger marmelade need it. Since pectin is derived
>> from apples, the product can always be termed "pure fruit"!
>>
>>
>
> Orange marmalade does not need added pectin if the pith and seeds are used
> in the cooking process, although sometimes a lemon may be added to boost
> the pectin level. I have never used pectin with any type of marmalade.
>
Neither have I and I make a couple of cases of the stuff a year.

Wayne Boatwright wrote:

> On Wed 11 Jun 2008 08:18:47a, Tracy told us...

> > Grape jam does exist. Welch's make it. It doesn't have any fruit
> > chunks in it and is not as gelatinous as jelly and spreads a lot
> > easier than jelly too.

> Welch's also used to make grape preserve back ihn the 1960s. The
> preserves inclued the skins. It was delicious.

I have made grape butter using the Concords that grow in the back yard.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

test

"Default User" > wrote in message
...
> Wayne Boatwright wrote:
>
>> On Wed 11 Jun 2008 08:18:47a, Tracy told us...
>
>> > Grape jam does exist. Welch's make it. It doesn't have any fruit
>> > chunks in it and is not as gelatinous as jelly and spreads a lot
>> > easier than jelly too.
>
>> Welch's also used to make grape preserve back ihn the 1960s. The
>> preserves inclued the skins. It was delicious.
>
> I have made grape butter using the Concords that grow in the back
> yard.
>
>
>

I think you have to be brought from early childhood to like Concord
grapes in any shape or form and that includes Welch's grape jelly, IMHO
of course!



--
Jim Silverton
Potomac, Maryland

Dave Smith wrote:

> The stuff that comes in a packet and which is mixed with boiling and then
> cold water is Jell-O, and it is made with gelatine. It is quite common for
> people to refer to it as "jelly" though it isn't really jelly.

Where? I never heard Jell-O called "jelly" back in the midwest, nor have
I here in Southern California.

Is that a Dixie abomination, like calling all soft drinks "Coke"?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found 5/08: a free GG-blocking news *feed* --> http://usenet4all.se

Blinky the Shark wrote:
> Dave Smith wrote:
>
>> The stuff that comes in a packet and which is mixed with boiling and then
>> cold water is Jell-O, and it is made with gelatine. It is quite common for
>> people to refer to it as "jelly" though it isn't really jelly.
>
> Where? I never heard Jell-O called "jelly" back in the midwest, nor have
> I here in Southern California.
>
> Is that a Dixie abomination, like calling all soft drinks "Coke"?
>
>

It's a British thing.

Serene

Blinky the Shark wrote:

> Is that a Dixie abomination, like calling all soft drinks "Coke"?
>
>
"Co-cola" is the proper southern pronunciation. :-)