I had no idea that jelly is made from grapes. In my almost 50 years on this earth I have never heard of that. There’s really no point to my comment, except maybe to serve as a reminder to never take knowledge for granted.
Yes in some other places what we refer to as jello (gelatine-based fruit-flavored wobble) you call jelly. But the jelly in a classic PBJ is assumed to be made from concord grape juice and sugar, jellified by pectin. Do you guys not distinguish between the pectin and gelatin kinds?
I too have had the experience of learning something I just never thought about from childhood on. And I will note that most jelly (and purple grape juice, and Manischewitz passover wine) is made from Concord grapes, which are not the same kind as are usually eaten raw from a grocery store. So no judgement, just curious: do you mean you never noticed the jar says “Concord Grape Jelly” or do you just not eat/encounter jelly?
I’m not in the US. Grape jelly just isn’t popular here. You get jam/jelly from all kinds of fruit, strawberry, raspberry, cherry, orange, lemon, blueberry, apricot, peach, … I just never, ever saw grape jelly. I am sure that you can get it in well-stocked supermarkets, but as I rarely eat jelly, I never came across it.
Okay that makes total sense then. The fruits you listed I have mostly seen as jam or marmalade or preserves rather than jelly.
As a person who doesn’t like grape seeds or squashy grapes I don’t think I’d like grape jam. I wonder if a winery with extra grape juice made the first grape jelly?
Concord grapes don’t make great wine, but their growers are probably doing better than the fine wineries right now with the wine glut and people pinching pennies with cheap food like PBJs for the kids.
I grew up in a strawberry town and make my own strawberry jam using my mom’s recipe. So even though the “iconic American PBJ” uses grape jelly we always had strawberry jam in ours.
I had no idea that jelly is made from grapes. In my almost 50 years on this earth I have never heard of that. There’s really no point to my comment, except maybe to serve as a reminder to never take knowledge for granted.
You mean it isn’t ham?!
Grape jelly is made of grapes …
looks harder at label
nahhhh
• Jelly is fruit juice paste made with gelatin or pectin.
• Jam is the exact same except with mashed bits of fruit.
• Preserves have whole chunks
…if you’re in the us.
Yes in some other places what we refer to as jello (gelatine-based fruit-flavored wobble) you call jelly. But the jelly in a classic PBJ is assumed to be made from concord grape juice and sugar, jellified by pectin. Do you guys not distinguish between the pectin and gelatin kinds?
no, the distinction is the same, it’s just that from what i’ve seen of american grape jelly i would call it a jam.
It isn’t a jam, as it has none of the fruit left in it. Its just juice.
Oof I typed a response with 3 recipe links and lost it so I’ll just say jelly is clear bc juice, jam is opaque bc fruit
yeah but the grape stuff is somewhere inbetween. it’s like semi-opaque.
the only jelly readily available here is made from red currants, because it’s a common side to game, and that thing is basically fully see-through.
Apple jelly is clear, and is the base for mint jelly, but I think maybe y’all use mint sauce instead?
never had either. apple sauce is more common.
I mean jam is just made from any fruit right? Or is jelly not jam and truly a specific thing?
jam is made from mashed fruit, jelly is made from fruit juice. basically the same process except the solids are strained out
We just use jelly beans and peanuts around here, I dunno what you folks are on about.
Who the fuck can afford jelly or grapes these days?
I still have some from the before times
Or, more enjoyably, from raspberries.
Or, more enjoyably, from strawberries.
But black cherries
I knew about all kinds of jam/jelly. Just never once grapes.
I’ve had jam made from red wine. Soo…
I too have had the experience of learning something I just never thought about from childhood on. And I will note that most jelly (and purple grape juice, and Manischewitz passover wine) is made from Concord grapes, which are not the same kind as are usually eaten raw from a grocery store. So no judgement, just curious: do you mean you never noticed the jar says “Concord Grape Jelly” or do you just not eat/encounter jelly?
I’m not in the US. Grape jelly just isn’t popular here. You get jam/jelly from all kinds of fruit, strawberry, raspberry, cherry, orange, lemon, blueberry, apricot, peach, … I just never, ever saw grape jelly. I am sure that you can get it in well-stocked supermarkets, but as I rarely eat jelly, I never came across it.
Okay that makes total sense then. The fruits you listed I have mostly seen as jam or marmalade or preserves rather than jelly.
As a person who doesn’t like grape seeds or squashy grapes I don’t think I’d like grape jam. I wonder if a winery with extra grape juice made the first grape jelly?
Concord grapes don’t make great wine, but their growers are probably doing better than the fine wineries right now with the wine glut and people pinching pennies with cheap food like PBJs for the kids.
I grew up in a strawberry town and make my own strawberry jam using my mom’s recipe. So even though the “iconic American PBJ” uses grape jelly we always had strawberry jam in ours.