[Sca-cooks] Jam was Medieval Questionnaire

aeduin aeduin at roadrunner.com
Mon Oct 29 13:54:35 PDT 2007

I've seen it as jellies are clear, jams are 
not.  And with homemade product as opposed to 
store bought, preserves are canned jams.

Definitions from 1st ed. of the Penguin Guide to Food:

Jam:  a mixture of fruit and sugar boiled 
together, poured into jars and sealed to give a 
long-keeping preserve with a wet, semi-solid consistency.

Jelly:  a word applied to items made from 
flavoured solutions mixed with a setting agent 
and then allowed to cool.  Farther down in the 
entry it refers to 'jelly preserves' are like jam 
but use strained fruit juice rather than 
pulp.  In N. America, however, jelly is a general term for jam.


At 09:29 AM 10/29/2007, you wrote:
>That might be a problem of how it is defined as it all
>becomes somewhat more complicated as the one British dictionary I just
>looked at states—
>A conserve of fruit boiled to a pulp with sugar; sets to a pectin jelly
>on cooling. (Known in the USA as jelly.)
>So here we have a Dictionary of Food and Nutrition equating the two as
>the same in the USA.
>And another book The Oxford Dictionary of American Usuage and Style says
>(= [1] a fruit jelly
>Elise Fleming wrote:
> > I disagree with their equating jam with jelly.  They aren't the same.  Jam
> > is definitely a later "invention".  Or, can 
> anyone show me a "jam" recipe?
> >
> > Alys Katharine
> >
> >

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