Which Contains Far Too Many Confusions...

jill.wadworth jill.wadworth at netzero.net
Mon Mar 26 19:57:34 EST 2001


When I lived in Austria, we ran across a woman from India (I think, it's
been almost ten years now), and she had pickled limes, and various other
stuff, and I got the impression something quite normal in that part of the
world.

Jill Wadsworth
----- Original Message -----
From: "Melissa Proffitt" <Melissa at Proffitt.com>
To: <dwj at suberic.net>
Sent: Monday, March 26, 2001 12:33 PM
Subject: Re: Which Contains Far Too Many Confusions...


> On Mon, 26 Mar 2001 16:54:19 +0100, Rowland, Jennifer A B wrote:
>
> >> JOdel at aol.com wrote:
> >>>So far as I can see, in standard usage, the one called "jelly" is just
jam
> >
> >>>that doesn't have any seeds or pulp. (Strained fruit preserves) Jello
is a
> >
> >>>whole different animal.
> >
> >Melissa wrote:
> >>Jelly (the non-Jello kind) is made with gelatin also, as far as I know.
> >>While I've never stooped to making my own preserves, I have many friends
> >and
> >>relatives who do.  So I've seen it done and been the recipient of
others'
> >>labors.  :)
> >
> >As far as I know (IANAjam-maker) jam is usually set with pectin, not
> >gelatin. This is a gummy protein that occurs naturally in fruit (although
> >there isn't enough of it in some fruits to set jam and one has to add
> >extra). The sacred family recipies of your friends-and-relations may have
> >their quota of gelatin, of course.
>
> I am not sure.  Pectin is certainly important, but in passing the
> canning-supply aisle at the store, gelatin is very prominent.  Jelly is
> different in substance than jam--it's possible to dump it in a solid mass
> from jar to plate.  My husband's grandmother gave us several little jars
of
> things she'd preserved herself, and there's one or two I'm afraid to open
> because I have no idea what's inside the jellied mass.  But I don't make
the
> stuff either, so what do I know?
>
> In fact, what is most popular now among the can-it-yourself crowd is
> "freezer jam", and again, I'm not privy to the secrets of the guild, but I
> *think* the appeal is that it's less time-consuming or complicated or
> something.  You have to store the jam in the freezer (of course) because
> it's not fully preserved, or something...it spoils on the shelf.
>
> And to return to a literary thread:  I've never been farther out of this
> country than Niagara Falls, and all my experience with other countries is
> through literature (and lately this list of course).  So sometimes the
foods
> I read about aren't explained to my satisfaction.  For example, in the US
a
> "pickle" is always a pickled cucumber, but it sounds like the English
pickle
> all sorts of things...the reason this is literary is I was thinking about
> Mary Norton's _Bed-knob and Broomstick_ and how Miss Price turns to
> gardening and food storage as a replacement for witchcraft.  All those
jars
> of food.  What I'm mainly curious about is what it's really like nowadays.
> Do you buy jars of pickled beets and onions, or is that the sort of thing
> only strange people who live on granola make in their kitchens?
>
> Curiously,
> Melissa Proffitt
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