Is your jelly what we call jam over here? As in peanut butter and jelly sandwiches. Would that be peanut butter and, say, strawberry jam? Or is it something quite different?I'm writing a website article about sandwiches and don't want to make a terrible mistake!
"It must be jelly because jam doesn't wobble like that."
10 comments:
A PBJ here is a peanut butter and jelly sandwich. Kids of all ages love them.
Jam, also called preserves by some, is... hmmm... maybe the best way to describe it is jelly with fruit fragments in it. It is thicker than jelly. Jelly tends to be homogenous, and for lighter colors, like apple jelly, it can be translucent.
To totally confuse you, we also have what we call "butters", like apple butter, peach butter, apricot butter. These have nothing to do with butter, of course... It is like a pureed fruit paste.
Jelly, jam, preserves, butters -- all are usually eaten by spreading on bread, toast, or biscuits.
The clipart you show in the post looks like what we call Jell-O, which is a brand name, and has nothing to do with jelly. Jell-O is a congealed blob of shaky stuff that is typically eaten as a salad accompaniment to a meal. We usually add crushed fruit, nuts, and other things to make it interesting.
Confused enough?
OH NO Winston!
I thought that working for an American company and paying many visits to the U.S. that I had seen all the differences in eating culture between us that I was ever likely to encounter, but Jell-O as a salad accompaniment - GROSS!!
I think that maybe I can understand it though as I am still dumbfounded when breakfasting with my American colleagues, I find that they have fruit and sweet pastries on the same plate as their fried sausage, eggs etc.
Thanks, Winston. That helps no end ...
Jelly as a salad accompaniment? Or sweet pastries with fried egg? It's a whole different world you have out there!
They call jelly, jellow. Don't know why.
I always understood jam was jelly in the US. But what is "jello"?
Jello is just a brand name of jelly (gelatin dessert), but has become the word used for jelly (English style). What makes jelly (for peanut butter and jelly sandwiches- totally gross to my mind)is jam with skins and all solids strained out, like juice but thickened and put in jars. Of course you still have all kinds of jams here, including marmalade. Grape jelly is the one to go with peanut butter on sandwiches.
Yes they do have gelatin mould salads which are still strange to my mind, even after 46 years.
Savoury jellies, Liz...otherwise known as "aspic".
It's a different world out there!
Blogging is so educational we should get degrees after a few years!
The classic PBJ is peanut butter and grape jelly. However, I was brought up on peanut butter and black raspberry jam sandwiches and to this day still prefer that combination. As Winston said, jelly is clear, no solids or seeds. Jam has the solids in it, although there is also seedless jam - it's thick and has fruit in it but no seeds. Then we have "all fruit" jams which have no added sugar, as well.
Your 'crisps' are our 'chips'. Your 'biscuits' are our 'cookies'. Your 'water closet' is our 'bathroom
. Your 'boot' is our 'trunk'. Our 'hood' is your 'bonnet'. Your 'jelly' is our 'jell-o'. Your 'vitamins' are our "VITE a mins"...hope you get the pronunciation there, haha! And to think we all speak the same language, eh?
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