Re: USAGE: Jelly & jamm (was: CHAT: "have a nice day")

Raymond Brown wrote:

> >To make jelly, you use a "jelly bag", that is a muslin bag (or one
> >improvised with a cloth) that you strain the pulp through to get only
> >the juice. Then boil it with the sugar and (depending on the fruit)
> >pectin and/or lemon juice until it starts to set.
> >
> >To make jam, you just boil the whole or chopped fruit with
> >(optionally) pectin and/or lemon juice until it starts to set.
>
> As one puts the culinary arts above conlanging as a hobby, I concur
> entirely with Irina's description.
This is also clearly (:-)) what is called "jelly" here in NorthAm.
So "jelly" is polysemous in Britain, and the "jello" sense is unknown
over here.  (The brand name is actually "JELL-O", but "jello" has become
the generic for flavored gelatin.)

> >My take on the jelly vs jam controversy is jellies are clear without bits
> >of fruit while jams had bits of fruit in them (except marmalade which has
> >orange rind)
>
> ....Seville oranges are the best - I made some a couple of weeks back.  But
> it needn't be oranges - any citrus fruit may be used; pineapples, lemons &
> limes are commonly used & the fruits are often mixed.
Ginger chunks either with or without citrus are also used, at least here.

--

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