You could also have mentioned that in American English jam/confiture is jelly, and jelly is a gelatine dessert in British English, which is called by the brand name jello in American English. Proper Portuguese marmelado is called quince cheese or quince paste in British English. It is really delicious and you have reminded me I have a box of quince puree in the freezer which I must make up into marmelado.
I agree about the unaccountable popularity of apricot or strawberry jam. Our neighbour only eats apricot. And why would anyone bother with strawberry jam when they can get raspberry is the question I ask myself.
Rosemary Kneipp
November 17th, 2014 at 9:15 pm
I didn’t realise that jelly was jam in American English. I remember eating apple jelly jam as a child in Australia. And thank you for the information about marmelado being called quince cheese (???) or quince paste. Shall I look forward to tasting your marmelado?
Yes, I can’t imagine anyone preferring strawberry to raspberry jam and since I don’t actually like strawberries very much, it’s more of a mystery still. The French are made about strawberries in any case.
Tim
December 16th, 2014 at 11:31 pm
Raspberry jam is a no-no to many people…
because it has larger bits of wood in it than strawberry…
and they het horribly stuck in the gnashers…
however, Pauline’s raspberry jelly is to die for!!
And, as you don’t need as much of it on the bread…
it goes a lot further.
Rosemary Kneipp
December 19th, 2014 at 10:25 pm
I would LOVE Pauline’s raspberry jelly. I don’t make my own because I love raspberries so much that I think they are wasted on jelly!
mm
November 14th, 2014 at 3:53 pm
hope the move has progressed well……did you know[ in uk] that there is a law about the quanity/ratio of sugar to fruit in jams and that ‘jams’ that have a much higher ratio of fruit; always best, are usually called ‘preserves’
Rosemary Kneipp
November 17th, 2014 at 9:12 pm
Thank you mm, we’re getting there. Interesting information about the ratio of sugar to fruit in jams and that preserves have a higher ratio of fruit. I’ll have to look into it here.
You could also have mentioned that in American English jam/confiture is jelly, and jelly is a gelatine dessert in British English, which is called by the brand name jello in American English. Proper Portuguese marmelado is called quince cheese or quince paste in British English. It is really delicious and you have reminded me I have a box of quince puree in the freezer which I must make up into marmelado.
I agree about the unaccountable popularity of apricot or strawberry jam. Our neighbour only eats apricot. And why would anyone bother with strawberry jam when they can get raspberry is the question I ask myself.
I didn’t realise that jelly was jam in American English. I remember eating apple jelly jam as a child in Australia. And thank you for the information about marmelado being called quince cheese (???) or quince paste. Shall I look forward to tasting your marmelado?
Yes, I can’t imagine anyone preferring strawberry to raspberry jam and since I don’t actually like strawberries very much, it’s more of a mystery still. The French are made about strawberries in any case.
Raspberry jam is a no-no to many people…
because it has larger bits of wood in it than strawberry…
and they het horribly stuck in the gnashers…
however, Pauline’s raspberry jelly is to die for!!
And, as you don’t need as much of it on the bread…
it goes a lot further.
I would LOVE Pauline’s raspberry jelly. I don’t make my own because I love raspberries so much that I think they are wasted on jelly!
hope the move has progressed well……did you know[ in uk] that there is a law about the quanity/ratio of sugar to fruit in jams and that ‘jams’ that have a much higher ratio of fruit; always best, are usually called ‘preserves’
Thank you mm, we’re getting there. Interesting information about the ratio of sugar to fruit in jams and that preserves have a higher ratio of fruit. I’ll have to look into it here.
I don’t recall if I’ve ever had apricots, let alone apricot jam.
I prefer cherry, blueberry, or raspberry jams.
William, they are exactly my favourites as well!