That’s the stuff I meant, it’s like butter or marge but uses olive oil instead of milk/canola/sunflower/vegetable oil.
Tapenade (a spread not unlike pesto, but made from olives) is very nice but doesn’t really go well in sandwiches, IMHO.
As already stated, jelly uses pectin, and while gelatinous, is fruit juice. Jello, on the other hand, is gelatin, and any fruit flavoring is artificially added.
I have to wonder how you find jelly gross, but jam not gross. Jam is the same stuff, but with bits in it.
Color this American confused. I didn’t understand why you were saying that jelly didn’t have any actual fruit, because it is real fruit juice, but no fruit bits. I wouldn’t eat either jelly or jello with ice cream, so that didn’t help clarify. And gelatinous suggests texture rather than composition. Because jelly is congealed and shaky kinda like jello.
If you read the lable, pretty much all jellies, jams, etc have added pectin. And there is such thing as apple jelly. It used to be my favorite. (As a kid, oddly I wasn’t as fond of grape jelly as everyone else. It was apple for me. As an adult, I like grape okay, and prefer strawberry jam. Recently got introduced to peach jelly/jam that was ambrosia.)
I just would never have thought of that. I mean, [del]cool whip[/del] whipped cream sure, but not ice cream. Just a thing.
What, in place of mayonnaise? Or in addition to mayonnaise? And I can’t think of a reason to put it on pbj. That’s just gross. The peanut butter is plenty oily.
Yes, Jell-o is the greatest culinary deception of the 20th century. They’ve managed to convince a generation (or 2) of kids that gelatin is fruit.
Apple jelly usually has added pectin; while apples are a rich source of pectin, I don’t think they generally have enough on their own for jelly. There may be some varieties that do, but most recipes call for added pectin (although not as much added pectin as other fruit jellies).
Apple butter isn’t jam because it doesn’t have added pectin, and the pectin of the apples is cooked so long that it breaks down and doesn’t thicken the apple butter. Apple butter is thick because it’s so concentrated, being cooked a very long time, and the water evaporated out. Apple butter is essentially apple sauce that’s been cooked longer.
Actually, jelly (or more likely, jam) on ice cream seems perfectly reasonable to me. You could make a strawberry sundae, for instance, with ice cream, strawberry jam, and whipped cream.
And I know that some of the preserves my mom makes don’t need any added pectin, but I’m not sure which ones. I’ll have to ask her next time we talk.
Yes, actually they do - I have made apply jelly and apple jam from scratch. You don’t need to add pectin. You do have to start with actual apples and not just the juice, though, because the juice on its own doesn’t have the pectin.
The apple variety does make a difference. I had my best success with crab apples. Red delicious, meh, not so much.
It is a bit more touchy than when you add pectin, you can over cook it or under cook it and not have a very gelled jelly. Adding additional pectin makes the result more certain, hence why recipes say to add more.
My dad (an American) sometimes puts a little jam on his ice cream. Usually either strawberry or blackberry.
I think it’s quite lovely in sandwiches. I mean, don’t you generally use it on crostini or something similar? (basically an open faced sandwich). It’s lovely in vegetarian sandwiches (try it with a roasted zucchini or eggplant sandwich, or even a grilled cheese), as well as sandwiches with spicy Italian meats.
My mother-in-law once had a failed batch of nectarine jam. Worked great as an ice cream topping, just didn’t set/thicken properly and remained a liquid.
It’s been a while since I looked at the ingredients of jelly but I don’t recall it actually having fruit juice in it - just colouring and flavouring.
I’m not really sure what mayonnaise would be doing in a sandwich that didn’t involve roast chicken or fish, but generally butter (being used here as a catch-all term for spreads also including margarine and olive oil spread) is applied to one side of each slice of bread - the side facing the filling, so to speak,
I don’t know if Peanut Butter and Jam sandwiches are a thing here - I’ve certainly never seen an adult eating one. (I’m sure, as with everything else I post here, someone will be along shortly to tell me that I’m completely wrong and every single person in the universe except me does in fact do whatever thing it is that I’ve never seen anyone doing).
I use mayo on just about any meat-based cold sandwich.
You see, to my Antipodean tastes, that’s [del]insane[/del] highly unorthodox and unusual.
Then again, Marmite, so glass houses and small, geological projectiles and all that. 
I don’t know why people think marmalade hasn’t got sugar in it, it has loads (at least as much, and sometimes more than, the fruit). It’s just more bitter than jam because it uses citrus fruits (not just oranges). It’s still incredibly sweet.
I can’t imagine why, they are both really sweet. It’s something for kids, really, as it’s so sloppy. The sort of thing you give to a child with tonsilitis.
It just seems like a really odd pairing of textures. I can see jello with whipped cream and even something like pudding or custard, but I can’t imagine pairing it with ice cream. I’m sure it tastes fine, it just seems completely goofy to me.
As has been stated multiple times, American jelly is not Jello. Jelly is pectin-gelled sweetened juice that we spread on toast. It comes in unrefrigerated jars like jam and is kind of a pain to make. Jello is gelatin-gelled flavor that is purchased as an instant powder or as a refrigerated gel.
I think that in Britain their gelatin dessert comes in condensed gelatinous cubes rather than in powdered form.
That’s right. My gran used to eat the cubes ‘neat’. Now that’s quite a sugar hit.
This discussion reminds me of a dessert my mother used to make.
Back in the 1970s, when mums still stayed at home, it was normal in the UK to have dessert with every meal, and my mum was always scratching around for cheap and easy ideas. We would be presented with such things as chopped up bananas in warm custard, or a tin of raspberries poured over vanilla ice cream. Our favourite was jelly and blancmange, which was the biggest lump of gooey, slurpy, sweet stuff you can imagine: Basically a layer of jelly with a layer of pink blancmange on top. You certainly didn’t need teeth to eat it.
I’d hate it now.
There is sweet marmalade, which is incredibly sweet, and bitter marmalade, which is still sweet-ish, but not incredibly so.
That bitter orange marmalade still has more sugar in it than oranges. I haven’t come across what’s described as ‘sweet marmalade’, but note from the article linked, the bitter is ‘British’ which might be why that’s what I know.