[Sca-cooks] Jam was Medieval Questionnaire

[Phil Troy / G. Tacitus Adamantius]

On Oct 29, 2007, at 12:29 PM, Johnna Holloway 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—
>
> *jam"*
> 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
>
> jam=
>
> **
>
> (= [1] a fruit jelly
>
> Johnnae

Except, AFAIK, the standard USA usage calls for jelly to be a  
strained, clear or semi-transparent, pulp-free product, jam containing  
some vaguely recognizable fruit pulp or solids, and preserves to  
contain actual fruit blobs, hunks or chunks...

I still think the Rumpoldt recipe quoted in this thread is actually  
for a fruit paste/"cheese".

Adamantius