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Graham

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.

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