jelly vs. jam

[Benjamin Barrett]

FWIW, the pectin ingredient is what I recall being told as being the key difference as a child.

Also, both "onion jam" and "garlic jam" are well represented on Google.

Benjamin Barrett
Seattle, WA

On Aug 23, 2012, at 9:54 PM, Victor Steinbok wrote:

> Here's what I wrote back then on jelly:
>
> "Jelly is generally a [fruit-based] product that's been cooked with
> sugar and pectin, then strained and free of seeds and/or pulp."
>
>
> To make things worse, there are non-fruit jellies, such as onion,
> garlic, mint and hot-pepper. In most cases, there is a fruit base that's
> infused with the respective flavor, but one can also simply have a
> cooked down vegetable with added pectic (and perhaps water). At least in
> case of onions, the "jelly" seems to be a lot more like jam, as there is
> often no straining involved. But does anyone refer to "onion jam"?
> "garlic jam"?

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