On 2019-12-06 7:47 a.m., Janet wrote:

>> 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.

My mother used to make some jellies as well as jams. The way I remember
her doing it is that she would crush the fruit first. She can a cone
shaped sieve with a cone shaped masher which she used to crush the
berries and force the juice through the sieve. Then she cooked only
the juice. She may possibly have cooked the fruit first. It's been a
long, long time since I watched her doing it, but I do remember it being
a one day process.

Blackberry jelly is pretty good. I like the flavour of those things, but
I hate the seeds.