Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Jam, and Jellies?

Jake bought this, I splurgded , with a bit on toast, and------------------bacon.[Linked Image]

Older fellow in AC was so proud of his Americanization - when he came over from Sweden, he called it "yam", but after fifty years here, he now knew to call it "yelly".

They make that at Emio, Ontario.

Whats the difference between jelly and jam?

Jam is thicker, chucks of fruit in it.

I like the consistency of jam much better. It doesn’t tear fresh bread like jelly sometimes does. I think it has a richer flavor too.

Personally, I prefer preserves.

Of course, I'm a bit of a contrarian.

One of the favorites I've made is Apricot Gold, made with habaneros. Awesome stuff. I need to source some apricots next season and make more.

Last year or two the wife has started making curds, as in Lemon Curd. Current one is pomegranate. It's delish.

Hard to beat the classic strawberry freezer jam. I can eat way too much of it. Perfect on a peanut butter sandwich.

From Brittanica. com

The biggest difference between jelly, jam, and preserves is how much of the original fruit is used to make them. Jelly has the smoothest consistency and is made by crushing a fruit and discarding the solid chunky leftovers. This leaves only the fruit juice, which is then mixed with a substance called pectin and heated to form the gelatinous spread. Jam is similarly made by crushing a fruit, but this spread leaves in most of the solid pieces of the fruit’s fibers and seeds (if they’re small enough and safe to consume) to give it a spreadable consistency. Of the three, preserves use the most of the fruit and are simply chopped smaller pieces of fruit that are mixed with sugar to keep them fresh and combined with a syrup or jam to contain them.

Jams and Jellies is an index reference in the old Dungeons and Dragons Monster Manual.

Welch's whole grape preserves were one of my favorites growing up.

Then, about the time I was a teenager the bastids discontinued them.

And you would know that how?

Sorry, all jelly v. jam answers are incorrect.

When you see a gal with a fat ass stroll by it's jelly, 'cause jam don't shake like that.

Growing up, homemade wild black raspberry Was about the only we ate, with a few jars of wild grape once in a while.

Haven’t picked raspberries in a few years, but made 90 pints of wild blackberry last year. Need to make some more from my tame berries thus year.

I prefer the raspberry, but the blackberry is a good substitute.

Also got on a kick of using orange marmalade in the last few years. Good stuff.

When I was a boy, my grandmother had a big plum tree in her backyard in Grandfield, Oklahoma. She made homemade plum jam and it was the best jam I’ve ever had in my life.

We had a kumquat tree at one house my wife had in the Central Valley of CA. Besides eating them fresh, I had to find a way to use up the crop. Kumquat marmalade it the bomb! Very interesting little citrus fruit, the sweetness is in the rind. Might be why it made such great marmalade.

My Grandmother had 7 or 8 big peach trees. The Peach Preserves she made when I was a kid were to die for!!!

I bet. Nothing off of a grocery store shelf could even come close...!

Kumquat marmalade! Made it once and it was great! Was visiting an older, now passed, relative in Thousand Palms at the time. Great citrus all around there. Meyer lemons.. red grapefruit, etc