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- From: lydick@SOL1.GPS.CALTECH.EDU (Speaker-to-Minerals)
- Newsgroups: alt.callahans
- Subject: Re: Culinary Peculiarities
- Date: 27 Jan 1993 02:28:03 GMT
- Organization: HST Wide Field/Planetary Camera
- Lines: 14
- Distribution: world
- Message-ID: <1k4rvjINNm64@gap.caltech.edu>
- 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>
- Reply-To: lydick@SOL1.GPS.CALTECH.EDU
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-
- In article <1993Jan26.195345.20499@mintaka.lcs.mit.edu>, traum@silver.lcs.mit.edu (Jonathan Traum) writes:
- >Incidentally, one of these same ozzies got *very* upset with me when I asked
- >her to pass the jelly. "It's JAM!!" she scolded, not very cordially (;-).
- >Now here in the US, jam and jelly are identical. But in the British
- >Commonwealth, jelly is what we call jello (which is actually a brand
- >name for a gelatin dessert).
-
- Er, no. Jam and jelly are *NOT* identical here in the U.S. There are three
- related items:
- Jelly: Made from the juice of the fruit, boiled down into a
- thick consistency;
- Preserves: Made from the whole fruit, with substantial amuounts of
- the fruit still intact;
- Jam: Much like preserves, but without the lumps.
-