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  1. Path: sparky!uunet!charon.amdahl.com!pacbell.com!decwrl!sdd.hp.com!cs.utexas.edu!zaphod.mps.ohio-state.edu!howland.reston.ans.net!usc!news.service.uci.edu!ucivax!news.claremont.edu!nntp-server.caltech.edu!SOL1.GPS.CALTECH.EDU!LYDICK
  2. From: lydick@SOL1.GPS.CALTECH.EDU (Speaker-to-Minerals)
  3. Newsgroups: alt.callahans
  4. Subject: Re: Culinary Peculiarities
  5. Date: 27 Jan 1993 02:28:03 GMT
  6. Organization: HST Wide Field/Planetary Camera
  7. Lines: 14
  8. Distribution: world
  9. Message-ID: <1k4rvjINNm64@gap.caltech.edu>
  10. References: <1993Jan22.013147.13751@midway.uchicago.edu> <1993Jan26.101923.21636@ucc.su.OZ.AU> <1k3qacINNdc1@shelley.u.washington.edu>,<1993Jan26.195345.20499@mintaka.lcs.mit.edu>
  11. Reply-To: lydick@SOL1.GPS.CALTECH.EDU
  12. NNTP-Posting-Host: sol1.gps.caltech.edu
  13.  
  14. In article <1993Jan26.195345.20499@mintaka.lcs.mit.edu>, traum@silver.lcs.mit.edu (Jonathan Traum) writes:
  15. >Incidentally, one of these same ozzies got *very* upset with me when I asked
  16. >her to pass the jelly. "It's JAM!!" she scolded, not very cordially (;-).
  17. >Now here in the US, jam and jelly are identical. But in the British
  18. >Commonwealth, jelly is what we call jello (which is actually a brand
  19. >name for a gelatin dessert). 
  20.  
  21. Er, no.  Jam and jelly are *NOT* identical here in the U.S.  There are three
  22. related items:
  23.     Jelly:         Made from the juice of the fruit, boiled down into a
  24.             thick consistency;
  25.     Preserves:    Made from the whole fruit, with substantial amuounts of
  26.             the fruit still intact;
  27.     Jam:        Much like preserves, but without the lumps.
  28.