Thread: Jam, jelly and jello

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 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" <[email protected]> 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.

"ChattyCathy" <[email protected]> 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 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" <[email protected]> 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...

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

> "ChattyCathy" <[email protected]> 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" <[email protected]> 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.

"ChattyCathy" <[email protected]> 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" <[email protected]> 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...

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

> "ChattyCathy" <[email protected]> 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" <[email protected]> wrote in message
news:BaP3k.285$[email protected]..
> 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.

"ChattyCathy" <[email protected]> wrote in message
news:BaP3k.285$[email protected]..
> 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" <[email protected]> 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...

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

>
> "ChattyCathy" <[email protected]> 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 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