HELPFUL HINTS
Posted: December 30, 2009 at 3:13 a.m.
LITTLE ROCK — DEAR HELOISE: My grandmother told me the difference between jam and jelly when I was a child, but of course I never listened. My daughters asked me, and I couldn’t answer them. Can you help?
- Colleen K., via e-mail
DEAR READER: So many jellies, jams, preserves, butters and marmalades are available that it is hard to tell them apart. It can be confusing, believe me. I’ve even stood there wondering which one to get! Here’s a rundown:
Jelly contains fruit juice or clear liquid and syrup or sugar. When it’s cooked, it gels ... thus jelly!
Jam is cooked, pureed fruit, and it has a soft, thick consistency.
Preserves contain either large chunks of fruit or whole fruit in heavy syrup.
Marmalade contains small pieces of rind and fruit, and can have other fruits added.
Fruit butter is usually smooth and made from fruit pulp and spices.
Most have added sugar, so if you’re watching calories, sugar-free jams and jellies are a great option. I hope this helps clear things up a bit!
DEAR READERS: If you don’t want to waste that last bit of peanut butter in the jar, but it’s not enough to make a sandwich, we’ve found a delicious solution. Pour a glass of cold milk in the jar, secure the lid and shake vigorously. Add a squeeze of chocolate syrup if you’d like. And you can do the same with the jam, jelly, preserves or marmalade jar.
DEAR HELOISE: I read a question from another fan about cutting cheesecake or angel food cake. My hint is to use an electric knife. This works great cutting either cake. Also, when a recipe calls for a chicken breast cut up into small pieces for stir fry, use an electric knife.
- Connie Conway, via e-mail Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or e-mail
Family, Pages 38 on 12/30/2009
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