• TigerAce@lemmy.dbzer0.com
        1·
        19 hours ago

        I also prefer chocolate sprinkles over chocolate paste on my bread. But I’m Dutch, we love our hagelslag. We also love our pindakaas (peanutbutter) while I do not though…

  • red_bull_of_juarez@lemmy.dbzer0.com
    18·
    2 days ago

    I had no idea that jelly is made from grapes. In my almost 50 years on this earth I have never heard of that. There’s really no point to my comment, except maybe to serve as a reminder to never take knowledge for granted.

    • Equinox1289@sh.itjust.works
      9·
      2 days ago

      • Jelly is fruit juice paste made with gelatin or pectin.

      • Jam is the exact same except with mashed bits of fruit.

      • Preserves have whole chunks

        • Mouselemming@sh.itjust.works
          2·
          2 days ago

          Yes in some other places what we refer to as jello (gelatine-based fruit-flavored wobble) you call jelly. But the jelly in a classic PBJ is assumed to be made from concord grape juice and sugar, jellified by pectin. Do you guys not distinguish between the pectin and gelatin kinds?

          • lime!@feddit.nu
            1·
            2 days ago

            no, the distinction is the same, it’s just that from what i’ve seen of american grape jelly i would call it a jam.

              • lime!@feddit.nu
                1·
                2 days ago

                yeah but the grape stuff is somewhere inbetween. it’s like semi-opaque.

                the only jelly readily available here is made from red currants, because it’s a common side to game, and that thing is basically fully see-through.

    • Mouselemming@sh.itjust.works
      2·
      2 days ago

      I too have had the experience of learning something I just never thought about from childhood on. And I will note that most jelly (and purple grape juice, and Manischewitz passover wine) is made from Concord grapes, which are not the same kind as are usually eaten raw from a grocery store. So no judgement, just curious: do you mean you never noticed the jar says “Concord Grape Jelly” or do you just not eat/encounter jelly?

      • red_bull_of_juarez@lemmy.dbzer0.com
        2·
        1 day ago

        I’m not in the US. Grape jelly just isn’t popular here. You get jam/jelly from all kinds of fruit, strawberry, raspberry, cherry, orange, lemon, blueberry, apricot, peach, … I just never, ever saw grape jelly. I am sure that you can get it in well-stocked supermarkets, but as I rarely eat jelly, I never came across it.

        • Mouselemming@sh.itjust.works
          1·
          1 day ago

          Okay that makes total sense then. The fruits you listed I have mostly seen as jam or marmalade or preserves rather than jelly.

          As a person who doesn’t like grape seeds or squashy grapes I don’t think I’d like grape jam. I wonder if a winery with extra grape juice made the first grape jelly?

          Concord grapes don’t make great wine, but their growers are probably doing better than the fine wineries right now with the wine glut and people pinching pennies with cheap food like PBJs for the kids.

          I grew up in a strawberry town and make my own strawberry jam using my mom’s recipe. So even though the “iconic American PBJ” uses grape jelly we always had strawberry jam in ours.

          • Knock_Knock_Lemmy_In@lemmy.world
            1·
            22 hours ago

            The fruits you listed I have mostly seen as jam or marmalade or preserves rather than jelly.

            Wait, jelly isn’t the just American name for Jam/Preserve? You put wibbly wobbly stuff between slices of bread?

            • Mouselemming@sh.itjust.works
              2·
              19 hours ago

              No, in America we distinguish between “preserves” (berries left whole, except for those that fall apart by themselves, or big chunks of peach or whatnot) “jam” (fruit is mashed, usually has the seeds but can be pushed and scraped through a strainer to remove them, but the pulp remains part of the finished product) and “jelly” (fruit is either juiced and double-strained /filtered before cooking or afterwards, finished product is transparent).

              Marmalade is different because the pith of citrus fruits turns bitter with cooking, so you have to pare off thin strips of rind (the colored skin) and then squeeze the juice, and discard all the pulp before adding the sugar and cooking.

              I’m pretty sure those categories are legal, and probably include percentages of fruit to sugar and water for commercial products, because they’re consistent in labeling at the grocery store.

              Edit to add, jello is clear but gelatin not pectin and usually artificial fruit flavor unless you make it yourself from juice.