Don't Be Jelly: The Difference Between Jam and Jelly

Have you ever wondered what the difference is between jam and jelly? Here's the deal.

Jam v. Jelly

• Jam: made from fruit and sugar; has the texture of “crushed” fruit

• Jelly: made from fruit juice; has a gel-like texture and is easy to spread

People often use the words interchangeably (and I noticed Smuckers uses jam incorrectly), but as you can see, there's a difference. 

Marmalade, "Butter" and Preserves

Marmalade is just a citrus-based jam, usually containing fruit rind. And if you prefer to say "apple jam" over "apple butter," that's perfectly reasonable—they're the same thing. The word "preserves" is used as the overarching category for all of these fruit spreads.

More Facts About Jam and Jelly

• The most popular flavor is grape, followed by strawberry.
• Cranberry sauce, a popular Thanksgiving food that comes in a can, is really just cranberry jelly.
• The average American eats around 1,500 peanut butter and jelly sandwiches by the time they turn 18.
• In Japan, grass jelly is eaten as a dessert.

Do you prefer jam or jelly, and what's your favorite flavor? I love boysenberry and blackberry jams, and every once in awhile I get a craving for orange marmalade.

Already an expert? Get your pickling/preserving badge (the "Can Can") here.

You *Can* Do It

I'm so pleased to introduce a new badge that'll encourage you to give pickling and preserving a try! I'm calling it the "Can Can," because I'm hoping you'll find that you can do it! It's the perfect followup for those of you who prepped your gardens with us earlier this summer. Hopefully you have an abundance of things to harvest!

If you want to learn more about canning, you can also join Hobby Club. It looks like this month we'll be creating jams and jellies, making our own condiments, and then giving pickles and hot sauces a try. I'll be blogging along, too.

There are only 50 of these up for grabs (enough to fit in a small mason jar, as you can see above), so don't delay if you're thinking about ordering one.

Get your Can Can badge here.

All Up in Your Grill

It isn't summer until you fire up the grill. Last month things heated up with Hobby Club's hobby of the month: grilling. I became obsessed with making skewers. They're so simple and make it easy to suit your guest's tastes. My favorite were any with pineapple and peppers. There's something about the combination of the textures and flavors that had me coming back to the grill over and over again.

What we read last month as we earned the grillmaster badge:

• Please pass the chimichurri. Or one of these other store-bought rubs and sauces worth trying.
• For veggie lovers: Here are some veggies ripe for grilling, and I also recommend the book Grilling Vegan Style.
• For meat eaters: Recipes for brisket, smoked BBQ and pulled pork.
• One chef says you can grill the perfect steak with a "charcoal chimney," but I think searing your steak is probably just fine, too.
• And by the way, have you ever wondered what makes red meat red? (Hint: It has nothing to do with being bloody.)
• On using high heat, and other surefire tips when grilling fish. 
• If you're making burgers, why not make the buns, too? (Unless, of course, you plan to use potato rolls. Those are the best.)
• From the grill to the [cocktail] glass: how to make smoked ice.

Somehow, I'm still hungry.

What's your favorite food to throw on the grill?