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?
…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.
Apple sauce is common here too but not used as a bread spread. Mint jelly is only used as a condiment for lamb afaik.
no jam is used as a spread for untoasted bread here. marmalade on toast is basically the only occurrence