Learning the difference between jam, jelly

heloise

Learning the difference between jam, jelly

Dear Heloise: My grandmother told me the difference between jam and jelly when I was a child, but of course I never listened. My daughters asked me, and I couldn’t answer them. Can you help? Colleen K., via e-mail

So many jellies, jams, preserves, butters and marmalades are available that it is hard to tell them apart! It can be confusing, believe me. I’ve even stood there wondering which one to get! Here’s a rundown:

UJelly contains fruit juice or clear liquid and syrup or sugar. When it’s cooked, it gels ... thus jelly!

UJam is cooked, pureed fruit, and it has a soft, thick consistency.

UPreserves contain either large chunks of fruit or whole fruit in heavy syrup.

UMarmalade contains small pieces of rind and fruit, and can have other fruits added.

UFruit butter is usually smooth and made from fruit pulp and spices.

Most have added sugar, so if you’re watching calories, sugar-free jams and jellies are a great option. I hope this helps clear things up a bit! Heloise

P.S.: Here’s a little ditty to help you remember the difference between jelly and jam: It must be jelly, ‘cause jam don’t shake like that!

Dear Readers: Don’t want to waste that last bit of peanut butter in the jar, but it’s not enough to make a sandwich? We’ve found a delicious solution. Pour a glass of cold milk in the jar, secure the lid and shake vigorously. Add a squeeze of chocolate syrup if you’d like. And you can do the same with the jam, jelly, preserves or marmalade jar. Heloise

Dear Heloise: You know how hard it is to open the plastic bags for fruit and veggies in the store? I sometimes write my list on a sticky note. The other day, I pulled a bag off the roll and got the idea to press the note on one side of the bag at the top. Worked like a charm. I’ve tried rubbing the plastic, blowing on it, you name it — but from now on, I will use a sticky note! Jan, Washington, D.C.

Dear Heloise: I recently discovered that my large metal baking rack is useful for more than cooling fresh-baked cookies. I’ve started placing it over the dishes in the top rack in my dishwasher before every load. No more dishes flipping over and filling with dirty water.

I also place it over one sink while prepping fruits and vegetables as a handy place to let them drain after washing. Brenda from Utah

Dear Heloise: I read a question from another fan about cutting cheesecake or angel food cake. My hint is to use an electric knife. This works great cutting either cake. Also, when a recipe calls for a chicken breast cut up into small pieces for stir-fry, use an electric knife. Connie Conway, via e-mail

SBlt Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.

King Features Syndicate