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 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.