Jelly: Smooth, made from strained fruit juice, no visible fruit pieces. Jam: Contains mashed fruit with smaller pieces, spreadable consistency. Preserves: Contains whole or large pieces of fruit, chunkier texture. Our jello is gelatin (jiggly)
Here is the official definition of jams, jelly and jello. As a baker, I know this is correct. Jello is the wobbly desert made from gelatin and flavorings Jelly is made from the juice of the fruit, pectin and sugar, eaten just the same as jam Jam is made from chunks of fruit, including seeds, pectin and sugar Marmalade is made from the peels of citrus fruits, juice, and sugar that is boiled/cooked until set Preserves are made from all other fruits, juice, and sugar that are boiled/cooked until set.
ok, this person is super precise and (obviously by profession knows their stuff). Thats my view of living 63 years in the states. well done....or well explained!
You explained it really well! I told him the jelly is watered down version of jam with less fruit. I like preserves, marmalade, and jam but really don't like jelly. I'm American. I had peanut butter sandwiches as a kid but never with jelly my parents never bought the jelly so was just peanut butter. lol
@@dineyashworth8578 my grammar school made sandwiches out of white bread, peanut butter, and head lettuce. Oddly enough I really like them to this day!!! the lettuce just gives it a lighter taste. I guess its similar to peanut butter on celery
In the USA, jelly is a fruit spread that's made from the juice of the fruit only, while jam has actual fruit chunks in it, and preserves tend to be make with whole pieces of fruit.
Those distinctions are based on USDA labeling definitions. In common usage most Americans use jelly, jam, and preserves indiscriminately. They're all mixed together on shelves in the stores, and you can use any of them to make a PB&J sandwich.
@@scottmartin5990 Those distinctions are not just based on USDA labeling. I guarantee you if you asked someone to pick you up some blackberry jelly from the store and they brought you back preserves you would know the distinction. Those preserves would have the seeds of the blackberry in it and some people don't want seeds or can't handle seeds. They get stuck in their dentures or they hurt their teeth when chewing. The term " it must be jelly cause jam don't shake like that" makes the distinction between the two clearly.
@@scottmartin5990 Sorry sweetheart, I make and can jam, jelly and preserves every year. All three are different amounts of work to create. Yes you can use them in the same way for sandwiches or as a glaze on meats but each version will give you different results in your baking or roasting. Also the amount of sugar per version is different. The amount of sugar in jelly is higher than in preserves.
@brat46 Of course the distinctions are important for actual canners! And serious cooks, people with dietary limits, people with dentures, and a million other specific groups. But for confused Brits just trying to understand American usage in the phrase "peanut butter and jelly" it's information overload.
This is correct in the definition. However Jello is none of these. That is just a brand name for gelatin. Example Another brand name for gelatin is Knox . Jello is fruit flavored and Knox is generally unflavored and still has it’s used in baking and sometimes canning other stuff.
If they said "pie" without a modifier I would think "dessert", but if it were modified as a "pot pie". However, if they are of Italian ancestory or have lived on the northern eastern seaboard and said "Do you wanna get a pie for dinner?" - They are talking about a pizza. So much nuance.
Yes. Steak fries or thick cut fries. Fries is the generic catchall term, although the default assumption on hearing fries on its own would be thin or medium sized, not thick or shoestring.
It depends on what part of the country you're in. In parts of the west, they call them potato logs. The only time I've ever heard them called steak fries, is in the frozen section in the grocery store.
I believe he said what They call flan we call fruit pies and what we called flan I can't remember if that was what the British called pudding or something else. It wasn't saying we sometimes refer to it as pudding. He was cross culture referencing.
Regarding #11: In America there is jelly, jam, and preserves. Jell-O is a gelatin dessert/snack. The spreads can be broken down to contents in the finished product. Jelly is the strained and boiled juice of a fruit, usually thickened either naturally or with a natural additive called pectin to quicken the thickening as the juice cools. Jam, as you might know, is the juice (jelly base effectively) and mashed fruit thickened to be spreadable. Preserves has more fruit than jam, and sometimes has small chunks of the specific fruit (i.e. strawberry preserves).
In the US, if someone offers you "pie for dinner" you would look at them funny, because nobody refers to the savory versions as "pie". We too have pot pies, shepherd's pie, meat pies, etc. -- but nobody would ever refer to one of those as "pie" with no modifier.
Another version of pigs in a blanket is a breakfast sausage wrapped in a pancake, with lots of syrup. Regular pigs in a blanket is a hot dog wrapped in Pillsbury refrigerated dough and baked, served with mustard.
I don't know where you find the energy to generate so much content. The few minutes of content we get to watch is really hours of work on your part, so we appreciate what you do. Enjoy your accent, its unique to our ears!!
UK jam and American jam are the same thing. American jelly is made different than jam. Jam is the full fruit, blended with some sugar. Jelly is the juice of the fruit, mixed with sugar and pectin. The pectin is what makes it more solid. Jello is actually a brand name for gelatin. It is literally gelatin, with some sweeteners to give it flavor. Depending on the type it is either cooked or instant, mixed with water and refrigerated, until it is a jiggly form.
Jam also has pectin. Jelly, jam, and preserves are made the same way except for the state of the fruit ingredient. With jelly, it's just juice. With jam, it's mashed up solids. With preserves, it's solids with large chunks. In all cases, with or without added sugar, depending on the fruit.
In America jam is the same british jam. Jelly is very similar to jam but it is made from the juice of the fruit. Jam has bits of fruit in it. Jello is like british jelly
We have savory pies here (like chicken pot pie), but I don't think we eat them as often as you do in the UK. If someone offered me "some pie" without any other context, I'd assume it was a sweet/dessert pie.
An American "pot pie" is a flakey crust filled with meat chunks(typically chicken or turkey) vegetables and a gravey sauce. It come in a small aluminum tin.
There is a slight difference between a US pig in a blanket and a UK sausage roll. A sausage roll is usually filled with a raw sausage meat before it is cooked, while a pig in a blanket is a cooked sausage (like a hot dog, but it could also be a bratwurst or something). You are only baking the dough and warming the sausage through, not cooking both the dough/pastry and the sausage.
This is easy to remember. Jelly is made with only juice and pectin (think Welch's grape jelly), jam is made with bits of the fruit and pectin and preserves have bigger chunks of fruit and pectin. They are all cooked with sugar and then either water-bath canned and stored in the pantry until opened or sealed with wax and stored in the fridge.
Jelly is a cooked fruit spread made with the fruit juice Jam is basically the same thing but with small pieces of fruit Preserves (fruit type) are like jam but with larger pieces of fruit Marmalade is like the above but can be tart & made (primarily) of citrus Compote is like the above but a little more runny & served fresh Go to the market & get some jelly off the shelf & read the ingredients. I don't think Hartley's list ingredients but those that do, say Gelatin. Not jelly. LOL!!
Jello (Jell-O) is gelatin. It can be sweet or savoury (e.g., an aspic). Jelly is fruit juice that has been thickened with pectin, but is spreadable. Jam and preserves have fruit bits in them, jam less and preserves more, and are thickened with pectin. Jello must be refrigerated, whereas jelly, jam and preserves are shelf-stable until opened.
Pig in a blanket is breakfast sausage wrapped in a pancake. Maybe if you ask the butcher to slice pork belly on #2 you will be getting American streaky bacon! Jam: with seeds it,jelly no seeds ( good for children) jello made from gelatin.😋🧡💜🧡
For me growing up in Toledo, Ohio.... pigs in a blanket is ground pork (or beef) mixed with rice, onion and green bell pepper, wrapped in cabbage and baked in tomato sauce
In US terms: Jello is gelatin dessert. Jelly is like jam without obvious bits of fruit. Jam is jelly with bits of fruit, but still easy to spread on bread. Preserves is jelly with lots of fruit, often homemade in the south, and is best on American biscuits since it's too chunky for thin bread. Hope that clears it up.
American jelly is fruit spread made with fruit juice. Jam is made with fruit and preserves have fruit pieces. Your jelly is our jello, which is a brand name for fruit gelatin.
It's important to note that American scones are not the same as British scones either, so UK reactors need to keep in mind that they can't think of a British scone.
11:45 You're right to naysay it. What you call "chips" we call "steak fries". They are _not_ french fries. The name "french fries" is short for frenched fried potatoes. Frenching is cutting something into long, thin strips. That's why sliced green beans are called "french style" - they're simply frenched. Steak fries are not frenched. They are thick-cut, and might also be called potato wedges, though the latter are actually larger than steak fries normally.
I agree with your description of wieners wrapped in bacon. WE do not call them pigs in a blanket. We make them with 'Little Smokies(tiny sausages) wrapped in bacon and call them Bacon Wrapped Smokies. We fill a crock pot with them and add Barbeque sauce and when they are done,we snack on them. At least that is what we do at my house.
When I visited Ireland, the stuff they called bacon was white and rubbery. I couldn’t eat it. Was like rubber bands. Nothing like crispy American bacon.
@@charlespersch5224 I was in Ireland for 7 days and ate at 4 different hotels. I have to think at least one of them would have done it right. All were the same. I just had eggs.
America: Jelly=a translucent spread made from fruit flavored juice and fruit pectin Jello=a fruit flavored liquid heated and mixed with pulverized cartilage to make it congeal Jam=fruit preserves cooked on the stove with sugar to thicken and sweeten it. It is a spread with actual fruit.
Jelly is not fruit flavored juice. Jelly is the juice of fresh fruit that has been strained. It’s not flavored juice. It is actual juice from the fruit. The juice is cooked with sugar and pectin to make it solidify Jam has bits of fruit while preserves have the whole fruit. Jelly in the UK is our gelatin which can be flavored or unflavored. Of course, the most popular brand of flavored gelatin is Jell-O and the most popular brand of unflavored gelatin is Knox.
@@mildredpierce4506Yes, the UK equivalent is called jelly, we have always had both jams and jellies. Videos like this contain so much incorrect information which unfortunately people start to believe is true.
Pigs in a blanket are miniature hot dogs wrapped in pastry. Though when I was growing up, they were never called anything other than mini hot dogs. I never heard "pigs in a blanket" until much later, as an adult, so the term has some regionalism to it.
The term "bread sticks" is broad in the US. It includes both soft bread appetizers and hard bread sticks. Basically, if it's made of bread, long, and very narrow, it's a "bread stick".
"jam" uses crushed or whole fruit, "jelly" is made solely from fruit juice, "preserves" can include larger pieces of fruit, and "marmalade" is specifically a preserve made with citrus fruits, including the rind, resulting in a spread with visible citrus peel pieces and jello is made from gelatin with flavors added
we have all three: Jelly-without fruit chunks Jam-with fruit chunks Jello-wiggly dessert steak fries or wedges is probably what y'all would chunky chips we do have both sweet & savory pies....even pizza is called pie in some places
Jelly is fruit juice cooked down with sugar and pectin. Jam is puréed fruit with sugar and pectin. Preserves are whole fruit or pieces of fruit with sugar and pectin. What you call jelly we call Jello. This is a brand name of gelatin but you do the same with calling all vacuums Hoovers, also a brand name.
My grandma was a firm believer in offering a baby tastes from the table as soon as they they are able chew/gum little bits of it none her grand children have food allergies... Some doctors recently have indicated that is probably the right approach.... But who knows the exact truth
I believe that helps, at least. My great grandson has eaten table food since about 6 months. He's only allergic to raw celery. He's almost 3. He hasn't had seafood yet because both parents have seafood allergies.
Three Musketeers bars are fluffy chocolate nougat covered in milk chocolate. Eons ago, when they first came out, they had three small bars in a packet (one each of chocolate, vanilla, and strawberry), and thus the name. Eventually the other two flavored bars vanished, but the name was kept.
In the US, preserves is a fruit spread with noticeable chunks of fruit. Marmalade is like preserves, but instead of the fruit, it has chunks of rind. Jam is a fruit spread with fruit puree. Jelly is a fruit "flavored" spread made with fruit juice. Jello is the dessert.
French toast was referred to as ‘pain perdu’ here in America back in the 18th century. The French roughly translates to ‘recovered bread’ as it was a way to make stale bread go longer. As for jelly vs jam the rule of thumb is jelly is only used with the fruit juice where jam uses the whole fruit berry. My grandmother also called jam as preserves. So strawberry jam has the strawberry seeds in it as is typically thicker than strawberry jelly.
The Pigs in a blanket i grew up with are, hot dog with a small cut in it cheese put into that cut then wrap it in a pre-made croissant dough(Pillsbury i think)and bake until golden. These bacon wrapped ones sound like they're easier to make. Maybe a bit more unhealthy but i love me some bacon.
I live in Oklahoma and I love, love, love Shepherds Pie. and hot chicken pot pie.....but when someone says, 'do you want some pie' I think of nice apple or cherry or peach pie for dessert.
As the narrator mentioned in the video, pigs in the blanket in the US are a mini hot dog wrapped in baked dough. Similar-ish to sausage rolls in the UK
Pigs in a blanket can also be a breakfast food. It's sausage links wrapped in a pancake. Yummm! I love crispy bacon. If you dine out, it may not be, even if you ask for it crispy or well done.
UK jelly is our Jell-O the wiggly desert, UK jam is the same as US jam made with fresh fruit but we also have preserves which is Jam with fruit pieces mixed in and then we have a fruit jelly which is made with a gelatin base and sometimes artificially flavored.
French toast is stale bread of any variety, soaked in egg, milk, and sugar, then fried. Sometimes its made from an oat bread (one of my favorites), croissants, brioche, sourdough, or other breads. The key being it needs to be stale to absorb the egg mixture without falling apart.
Jello is a gelatin based dessert. Jelly is a spread made of fruit juice only. Jam is a spread made of juice & some crushed pieces of the fruit. Preserves or marmalade is the entire fruit blended. Such as orange marmalade is made of blended fruit & rind.
If you told me you were giving me pie as a main dinner course, I'd envision "pot pie" which is much like a stew with a top crust (or sometimes a full top and bottom pie crust). It can be made with a variety of meats including beef, chicken and lamb plus mainly root vegetables (but sometimes such as peas) and gravy.
In America we have: Jelly - a jellied fruit juice, and only fruit juice thickened with gelatin Jam - a jellied fruit juice with chunks of crushed fruit in it thickened with gelatin Preserves - Crushed whole fruit cooked down with added pectin to thicken
USA here. Jelly is a translucent gel made from strained fruit juice. Jam is a chunky spread made from whole/cut-up fruit . Jello is a brand name. It is also a desert gel that wobbles and jiggles. It is full of chemicals and comes in weird colors.
Jam and jelly produced exactly the same way you describe here in the UK. However we also call foods set with gelatin jelly whether they are sweet or savoury jellies even though they are a completely different type of food.
Pigs in a blanket are mini cocktail franks wrapped in a flaky dough, close.to croissant dough which we call crescent dough, which is rolled up.sheet of dough normally cut into triangles which are perforated to pull part easily. You cut a smaller piece and wrap around the hot dog and line up on a.cookie shedt anf bake until golden forming its own little roll and then you can dip them in mustard, ketchup or bbq sauce.
Basically, the UK uses "jelly" as short for gelatin. "Gelatin" is the formal name in both countries. - The US actually calls gelatin "gelatin", or sometimes by the brand name "Jell-O" - In the US, "jelly" is preserves that have had the solids strained out - In the US, "jam" is preserves that just had the solids finely ground up and left in
Jam is what you would call preserves or marmalade. Processed fruit containing bits of fruit or in the case of strawberries--seeds. Jelly is processed the same way but strained into clear juice. Jell--o is made from a powder dissolved in boiling water then mixed with ice and refrigerated to set. Hope this helps.
Pigs in a blanket is breakfast sausage links wrapped in a pancake. Wait we have regular toast and French toast here? We have the crispy breadsticks here and they are called breadsticks. We jam, jelly and preserves here. Jelly is made with the fruit juice and pectin. Jam is made of crushed fruit and pectin . Preserves is basically jam with larger chunks of fruit also is minus the pectin.
Pigs in a blanket is a sausage or hot dog wrapped in dough and baked until the bread is golden and slightly crispy. For kids sometimes they just wrap a hot dog in a slice of bread and bake. I think what you call chips we call potato logs although we usually fry them in breading or seasoned flour. Pies... we have shepherds pie, Chicken pot pie ( or beef), I'm not down on all of them but we do have savory pies that you would eat for dinner. Then a million varieties of sweet... one of my favorite is apple rhubarb.
We here in the US do have a savory dish called a Chicken Pot Pie. It is in the shape of a pie but it's got chicken and vegetables in it and has a crust like a regular pie.
For the sake of the video Bright Side intentionally failed to disclose that many Americans also wrap little sausages in bacon and call that pigs in a blanket as well. I like both. Sometimes I combine both, bacon wrapped sausages with a flaky breading, it's great.
another stateside opinion.....niceer French toast is made from either "Texas toast" (inch-thick american white bread) or maybe 1 1/2 inch thick French bread. the batter its dipped in usually contains beaten eggs, cream and vanilla. Bread is coated (dipped/flipped in batter) then cooked on a griddle. Cinnamon and nutmeg are usually added slightly on both sides. Can be dusted in powdered sugar. Then most commonly eaten adding butter and syrup or adding sweetened fruit, like thickened strawberries . Its kind of a "treat" here
So, where I am in the U.S. (jell-o)is thick fruit flavored gelatin, no fruit, eaten with a spoon. “Jelly” is soft spreadable, strained fruit, and gelatin mix. “Jam” is the same as “jelly” but has small bits of fruit in it. The words “Jelly” and “jam” are often used interchangeably and we spread them both on many different foods. “Jell-o” is always eaten with a spoon and has so much gelatin in it, it needs to be cut with a spoon to eat. Hope that helps a little bit.
our dinner pies are usually called pot pies like chicken, turkey or beef pot pies. if someone asked me what kind of pie I wanted for dinner I would automatically think a dessert.
The Heinz company had a trademark on the word "ketchup" so they were the only company that could call their sauce "Ketchup." All other companies had to use the similarly sounding word "catsup" so people would understand it was basically the same product. Trademarks are valid for only 10 years but can be renewed indefinitely. It wasn't until after the trademark was finally not renewed by Heinz that the other producers could begin to use the word "katchup" for their version of the product. Nowadays you will never see a bottle labeled "Catsup."
OK James. Let me attempt to clarify. My grandmother made all of these for years, including 50 years before I was even born. First, US Jell-O and UK “jelly.” These are “gelatin,” made with artificial sweetened fruity juices and set up with animal bone collagen. Our top brand is Jell-O so we call the entire category that. The stuff we both put on bread, toast and US biscuits and UK scones is a completely different category of food. These all use some derivative of fruit, sugar and fruit pectin to thicken. From top to bottom are preserves, jam and what we call jelly. Preserves use big chunks of fruit withe the sugar and pectin. E. G. cherry preserves are big here. What we call jam is fruit puree with the sugar and pectin. What we call “jelly” is fruit juice. - no flesh of the fruit - with the sugar and pectin. I don’t know if you in the UK have a separate name for the fruit spread made with only juice or if you call that jam as well as the stuff made with puree. Please let us know. I hope that helps. My grandmother made all three of these fruit spreads. I never ate PB&J with store bought “jelly” until Grama became too old to make hers anymore. It was a ritual when I was a kid to take my empty jars to Gram’s house and exchange for full jelly jars.
Jelly to us is fruit juice, sugar and pectin. Jam is the whole fruit, sugar and pectin. Then you can get into the preserves which is just the whole fruit and no sugar and pectin. Don't even ask about fruit butters.
In the UK they eat gelatin for dessert. They call these jellies there. They can be strawberry, cherry, lime, orange, etc. We also eat gelatin for dessert in the USA. We typically call it Jell-O. This is a brand name of gelatin that is sold here and became the main brand used by us. What we in the USA call jelly is similar to what people from the UK call jam. It can be used on toast, bread, crackers, etc. as a spread (a knife is used to apply it). We also do have jam in the USA. In the USA jam is made from whole fruit that has been crushed or smashed while jelly is made from fruit juice.
How is Ms. Vickie? Miss her cooking. Hope she is well. Please give her my best wishes. When I was a kid, we called pigs in a blanket an American pancake wrapped around a link sausage and drizzled with maple syrup Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit. Some fruits such as blackberries or raspberries will not stay whole during the processing so there may not be much difference between raspberry jam and raspberry preserve. Fruit spreads (only fruit): These are 100% fruit with no sugar added. If needed, a sweet fruit juice such as white grape juice or apple juice may be added. Because of the sugar in the fruit we cannot call these products sugarless. These spreads offer the most amount of pure fruit flavor. Butters: Butters are made from pureed fruit. They are not as sweet as preserves, jams, or jellies but offer a full fruit flavor. Butters are cooked for over 6 hours ,at a low temperature, allowing the product to thicken. Butters tend to be dark because of the exposure to air during the cooking. These are also available with no sugar added.
its easy! Jello is the wiggly desert stuff! Jelly is made from real fruit, has the seeds and chunks filtered out and is spreadable! Jam is the same as jelly but with the seeds and bits left in!
In the U.S. we have jam, jelly, preserves and fruit spread. We tend to not concern ourselves with using the precise term for each, so a peanut butter and jelly sandwich could have any of those fruit based products and still be a PBJ. If you go to a restaurant and ask for jelly, you’ll likely get jam, unless the house makes their own preserved fruit product. Many of us know the difference, we usually just don’t care which word someone uses or if the product we get matches the word we use.
in the US jelly is a spread with no solids/fruit pieces in it; jam is a spread with some of the fruit solids in it; Jell-o is a brand name universally used to describe a fruit flavored wobbly gelatin dessert
French toast is an adaptation on the French Pan Perdue. They are similar but different. Every culture has some take on day old bread. The Vietnamese created something called Coffin bread which an entire loaf of bread is hollowed out and filled with something usually a protein and sauce. There is the everything coffin bread where it’s the choice of the maker to fill it. Honestly you never can quite tell what is in the everything coffin bread because everything is so melded together that distinctive tastes and textures stopped existing and you really can’t tell what is what. It’s good just you can’t pick flavors as it’s that fused.
French toast is a pastry because it’s been dipped into something that has to be cooked ! It’s toast plus egg and sugar and butter and whatever else you put on it like cinnamon or powdered sugar or honey or molasses or vegemite or marmite ! I’ve even seen smoors French toast before !
There is Jelly, Jam , Preserve and Spreads. Jelly is just made from the juice of a fruit, Jam has chunks of fruit in it, preserves are all fruit and spreads are like pureed fruit.
American "jelly" is a fruit preserve made only with fruit juice and thickened with pectin; if it contains fruit solids, it is known as "jam" and if it contains whole fruit or large pieces as "fruit preserves." British "jelly" is known colloquially as "Jell-O" (a brand name that has reached generic cultural zeitgeist, like "Kleenex" refers to a facial tissue regardless of manufacturer) or "gelatin" because it was traditionally made with animal gelatins and collagens as a thickening/setting agent.
Jell-o is the jiggly stuff. Anything you spread on bread is Jelly When it's a PB&J sandwich, otherwise jam is the same, and Jelly is a pectin and fruit-flavored spread. We also have marmalade and preserves. Pigs in a blanket is a small sausage or frank that is wrapped in cheese, bacon, and pastry. Most of the time we refer to pies as a dessert. However, we do have pot pies and shepherd's pie (these are savory). A whole pizza is called a pie. We have fries, steak fries, wedges, curly fries, and shoestring fries. I believe that your chips are what we call steak fries. Pudding here is a creamy dessert. We do have blood sausage (your blood pudding). Toast is just toasted bread. French toast is bread dipped in a mixture of eggs, milk, cinnamon, and vanilla extract that is toasted on a skillet or frying pan.
In USA Pis in a blanket are still small hot dogs or sausages shaped like tiny hot dogs, rolled in a savory pastry type dough. Yeah I figured pudding to you would be Yorkshire pudding. Ours should maybe be called bread small branches, rather than "sticks". Our biscuits are (generally) a softer, fluffier, more buttery round scone. Idk about the UK type, but we have Jelly, which is strained cooked fruit, removing all the fruit 'parts' (flesh, skins, seeds) leaving the cooked juice, which is then thickened w/gelatin. Jam - just don't strain it, let the fruit and small seeds (like on strawberries, not like in grapes) in, and less gelatin, or, depending on your recipe, might thicken w/ other things, sugar, cooking the liquids out, make corn starch slurry added - it depends. Also, maybe not the skins so much 0 jam. that's it we have fruits in jelly, jam - ok I guess marmalades and butters, like apple butter... apple butter is just cooked down so long it goes medium to dark brown in color.
those of us in the US that raise our own chickens keep the coating on the eggs as well. and set the eggs out on the kitchen counter in a large basket or bowl
Originally, pigs in a blanket meant a link of breakfast sausage wrapped in a pancake. However, in the mid-sixties Pillsbury flooded the market with TV, newspaper, and magazine advertisements for a quick, easy meal using their new product Crescent Rolls. It was a standard hot dog Weiner split open and stuffed with either slices of cheese or shredded cheese then wrapped in a Crescent Roll, and baked in the oven. Apparently, Crescent Rolls weren’t selling because people couldn’t figure out when to eat them breakfast or dinner. I’m old enough to remember the ads, and one of my dad’s cousins inviting a bunch of the family over to try them for dinner. 😂
Crepes are made with thinned out pancake batter. Pigs in Blankets is what they call Bannockburns in Scotland, a sausage or 'dog' wrapped in thick batter and fried. US Bacon comes from the pork belly, salted and smoke-cured. Canadian Bacon just comes from the hog's 'Canadian Backstrap' of meat and just lightly smoked - it's only 'roundish' when sliced. Beef Bacon comes from a cattle's abdominal plate (same cut as 'belly') and Lamb Bacon comes from the lamb's Brisket cut(also salt and smoke cured) - Lamb Bacon is by far and away THE VERY BEST kind of 'bacon'!
Pigs in a blanket in the US made at home. Pillsbury Crescent Rolls, hot dog sliced down the middle, insert a slice of American cheese, roll it up in the uncooked roll and bake. Cheesy, hot-doggy, in a crispy fluffy roll.
Pigs in a blanket in the US is a small sausage wrapped in croissant dough. Also, don't ask for "Canadian bacon" in Canada unless you want to get glared at, they call it back bacon.
Jelly = made with fruit juice only Jam = above + small chunks of fruit Preserves = above + larger chunks and seeds Marmalade = above + zest(skin) of the fruit
Ww actually have 3 types of fruit preserves: Jelly is made with the juice of the fruit of choice. Jams the fruit is mashed. Then we have preserves it whole or large pieces of fruit cooked down but not mashed.
In the U.S., we have jam, jelly, and preserves. For us, the distinction is quite literally legal. JAM Jam is made from fruit, sugar, pectin, and acid (such as lemon or other fruit juice). Most often, the fruit used to make jam is chopped or crushed and then slowly cooked with sugar until it thickens. Jam is regulated by the FDA; it must come from a single fruit and contain at least 45% fruit and 55% sugar. JELLY While jam uses the whole fruit, jelly calls for just the essence - the fruit juice. Jelly has no seeds or fruit pulp in it, and is completely smooth in texture. When jelly is made, the fruit is crushed to extract the juice, which is then strained to keep all the pulp and seeds out. The strained juice is boiled with sugar to release the natural pectin; more is added if necessary, along with a little acidity if needed to balance the sweetness. As with jam, jelly is regulated; the FDA mandates that a product labeled jelly contain fruit juice and contain at least 65% sugar (which is why low-sugar products are labeled as fruit spreads). Jelly is somewhat clear, with a firmer texture than most other fruit preserves. Spooned from a jar, jelly will hold its shape until spread. MARMALADE Filled with pieces of citrus peel suspended in jelly, marmalade is sweet, sour, thick, and even a bit chewy when you get a big piece of orange, lemon, or grapefruit rind. Unlike most fruit preserves, marmalade does not require added pectin, as it is naturally occurring in the citrus rinds. Like jam, marmalade must contain 65 percent soluble solids. CONSERVE While jam must come from one type of fruit to have that legal designation, conserves can be made with an additional berry or stone fruit in the mix. Jams that include pieces of nuts, coconut, or raisins are called conserves. There are several other categories as well, these are the main types and their legal definitions. For more information, you can likely search these terms on the U.S. FDA website. source: FOR & WINE (www.foodandwine.com/condiments/jams/differences-between-7-types-fruit-preserves#:~:text=As%20with%20jam%2C%20jelly%20is,than%20most%20other%20fruit%20preserves.)
Jelly: Smooth, made from strained fruit juice, no visible fruit pieces.
Jam: Contains mashed fruit with smaller pieces, spreadable consistency.
Preserves: Contains whole or large pieces of fruit, chunkier texture.
Our jello is gelatin (jiggly)
Do other countries just have laws against the inclusion of any element of the fruit aside from juice?
Jell-o (the actual brand) also makes pudding, just to add to the confusion...
@@XenFayed I don't know anyone who calls the Jello brand of pudding anything but pudding.
The jell in jell-o refers to geletin.
Exactly!
Here is the official definition of jams, jelly and jello. As a baker, I know this is correct.
Jello is the wobbly desert made from gelatin and flavorings
Jelly is made from the juice of the fruit, pectin and sugar, eaten just the same as jam
Jam is made from chunks of fruit, including seeds, pectin and sugar
Marmalade is made from the peels of citrus fruits, juice, and sugar that is boiled/cooked until set
Preserves are made from all other fruits, juice, and sugar that are boiled/cooked until set.
ok, this person is super precise and (obviously by profession knows their stuff). Thats my view of living 63 years in the states. well done....or well explained!
You explained it really well! I told him the jelly is watered down version of jam with less fruit. I like preserves, marmalade, and jam but really don't like jelly. I'm American. I had peanut butter sandwiches as a kid but never with jelly my parents never bought the jelly so was just peanut butter. lol
@@dineyashworth8578 my grammar school made sandwiches out of white bread, peanut butter, and head lettuce. Oddly enough I really like them to this day!!! the lettuce just gives it a lighter taste. I guess its similar to peanut butter on celery
This is the best definition, by far!
In the USA, jelly is a fruit spread that's made from the juice of the fruit only, while jam has actual fruit chunks in it, and preserves tend to be make with whole pieces of fruit.
Those distinctions are based on USDA labeling definitions. In common usage most Americans use jelly, jam, and preserves indiscriminately. They're all mixed together on shelves in the stores, and you can use any of them to make a PB&J sandwich.
@@scottmartin5990 Those distinctions are not just based on USDA labeling. I guarantee you if you asked someone to pick you up some blackberry jelly from the store and they brought you back preserves you would know the distinction. Those preserves would have the seeds of the blackberry in it and some people don't want seeds or can't handle seeds. They get stuck in their dentures or they hurt their teeth when chewing. The term " it must be jelly cause jam don't shake like that" makes the distinction between the two clearly.
@@scottmartin5990 Sorry sweetheart, I make and can jam, jelly and preserves every year. All three are different amounts of work to create. Yes you can use them in the same way for sandwiches or as a glaze on meats but each version will give you different results in your baking or roasting. Also the amount of sugar per version is different. The amount of sugar in jelly is higher than in preserves.
@brat46 Of course the distinctions are important for actual canners! And serious cooks, people with dietary limits, people with dentures, and a million other specific groups. But for confused Brits just trying to understand American usage in the phrase "peanut butter and jelly" it's information overload.
This is correct in the definition. However Jello is none of these. That is just a brand name for gelatin. Example
Another brand name for gelatin is Knox . Jello is fruit flavored and Knox is generally unflavored and still has it’s used in baking and sometimes canning other stuff.
If they said "pie" without a modifier I would think "dessert", but if it were modified as a "pot pie". However, if they are of Italian ancestory or have lived on the northern eastern seaboard and said "Do you wanna get a pie for dinner?" - They are talking about a pizza. So much nuance.
We call the thick fries....steak fries
A sub-set of fries. Just more specific, really.
Yes. Steak fries or thick cut fries. Fries is the generic catchall term, although the default assumption on hearing fries on its own would be thin or medium sized, not thick or shoestring.
It depends on what part of the country you're in. In parts of the west, they call them potato logs. The only time I've ever heard them called steak fries, is in the frozen section in the grocery store.
I've also heard them called "potato wedges" :)
nah steak fries are square-cut, British chips is tater wedges.
Flan is not a pudding, it is an egg custard with caramel sauce. No one here would call it a pudding.
A very popular Mexican custard desert.
I believe he said what They call flan we call fruit pies and what we called flan I can't remember if that was what the British called pudding or something else. It wasn't saying we sometimes refer to it as pudding. He was cross culture referencing.
I call it gross
Regarding #11: In America there is jelly, jam, and preserves. Jell-O is a gelatin dessert/snack. The spreads can be broken down to contents in the finished product. Jelly is the strained and boiled juice of a fruit, usually thickened either naturally or with a natural additive called pectin to quicken the thickening as the juice cools. Jam, as you might know, is the juice (jelly base effectively) and mashed fruit thickened to be spreadable. Preserves has more fruit than jam, and sometimes has small chunks of the specific fruit (i.e. strawberry preserves).
In the US, if someone offers you "pie for dinner" you would look at them funny, because nobody refers to the savory versions as "pie". We too have pot pies, shepherd's pie, meat pies, etc. -- but nobody would ever refer to one of those as "pie" with no modifier.
BISCUITS ARE NOT SCONES. We call scones…scones.
French toast and toast are definitely 2 different foods. Pigs in blanket has no bacon.
Wouldn't that be pigs in a blanket of pigs?
Another version of pigs in a blanket is a breakfast sausage wrapped in a pancake, with lots of syrup. Regular pigs in a blanket is a hot dog wrapped in Pillsbury refrigerated dough and baked, served with mustard.
My mom used to make them with Cheddar cheese and Pillsbury croissant dough.
I hate syrup and mustard and mayo. Give me butter.
I've also seen recipes calling themselves "pigs in a blanket" which have involves sausages and cabbage leaves.
I don't know where you find the energy to generate so much content. The few minutes of content we get to watch is really hours of work on your part, so we appreciate what you do. Enjoy your accent, its unique to our ears!!
He's watching a video. You're literally doing the same thing he's doing, but not recording it and then uploading it to TH-cam.
They are not generating any content. This is a lazy reaction video. 😂😂😂
UK jam and American jam are the same thing. American jelly is made different than jam. Jam is the full fruit, blended with some sugar. Jelly is the juice of the fruit, mixed with sugar and pectin. The pectin is what makes it more solid. Jello is actually a brand name for gelatin. It is literally gelatin, with some sweeteners to give it flavor. Depending on the type it is either cooked or instant, mixed with water and refrigerated, until it is a jiggly form.
Jam also has pectin. Jelly, jam, and preserves are made the same way except for the state of the fruit ingredient. With jelly, it's just juice. With jam, it's mashed up solids. With preserves, it's solids with large chunks. In all cases, with or without added sugar, depending on the fruit.
In America jam is the same british jam. Jelly is very similar to jam but it is made from the juice of the fruit. Jam has bits of fruit in it. Jello is like british jelly
And then we also have “preserves” which has larger pieces of fruit, rather than the almost ground up pieces in American jam.
I agree that "French Toast" is not normal toast. We have French Toast here in the US with syrup. :)
And it’s not originally from France, either.
We have savory pies here (like chicken pot pie), but I don't think we eat them as often as you do in the UK. If someone offered me "some pie" without any other context, I'd assume it was a sweet/dessert pie.
An American "pot pie" is a flakey crust filled with meat chunks(typically chicken or turkey) vegetables and a gravey sauce. It come in a small aluminum tin.
Yes it's British
There is a slight difference between a US pig in a blanket and a UK sausage roll. A sausage roll is usually filled with a raw sausage meat before it is cooked, while a pig in a blanket is a cooked sausage (like a hot dog, but it could also be a bratwurst or something). You are only baking the dough and warming the sausage through, not cooking both the dough/pastry and the sausage.
This is easy to remember. Jelly is made with only juice and pectin (think Welch's grape jelly), jam is made with bits of the fruit and pectin and preserves have bigger chunks of fruit and pectin. They are all cooked with sugar and then either water-bath canned and stored in the pantry until opened or sealed with wax and stored in the fridge.
Jelly is a cooked fruit spread made with the fruit juice
Jam is basically the same thing but with small pieces of fruit
Preserves (fruit type) are like jam but with larger pieces of fruit
Marmalade is like the above but can be tart & made (primarily) of citrus
Compote is like the above but a little more runny & served fresh
Go to the market & get some jelly off the shelf & read the ingredients. I don't think Hartley's list ingredients but those that do, say Gelatin. Not jelly. LOL!!
Jello (Jell-O) is gelatin. It can be sweet or savoury (e.g., an aspic). Jelly is fruit juice that has been thickened with pectin, but is spreadable. Jam and preserves have fruit bits in them, jam less and preserves more, and are thickened with pectin. Jello must be refrigerated, whereas jelly, jam and preserves are shelf-stable until opened.
Pig in a blanket is breakfast sausage wrapped in a pancake. Maybe if you ask the butcher to slice pork belly on #2 you will be getting American streaky bacon! Jam: with seeds it,jelly no seeds ( good for children) jello made from gelatin.😋🧡💜🧡
American pigs in a blanket are small sausage or small hot dogs that are wrapped with a small amount of pastry dough.
For me growing up in Toledo, Ohio.... pigs in a blanket is ground pork (or beef) mixed with rice, onion and green bell pepper, wrapped in cabbage and baked in tomato sauce
@droiduser9633 yes that is something completely different than what our pigs in a blanket were.
In US terms: Jello is gelatin dessert. Jelly is like jam without obvious bits of fruit. Jam is jelly with bits of fruit, but still easy to spread on bread. Preserves is jelly with lots of fruit, often homemade in the south, and is best on American biscuits since it's too chunky for thin bread. Hope that clears it up.
Preserves, also made in NW, and probably made across the country.😊
American jelly is fruit spread made with fruit juice.
Jam is made with fruit and preserves have fruit pieces.
Your jelly is our jello, which is a brand name for fruit gelatin.
It's important to note that American scones are not the same as British scones either, so UK reactors need to keep in mind that they can't think of a British scone.
11:45 You're right to naysay it. What you call "chips" we call "steak fries". They are _not_ french fries. The name "french fries" is short for frenched fried potatoes. Frenching is cutting something into long, thin strips. That's why sliced green beans are called "french style" - they're simply frenched. Steak fries are not frenched. They are thick-cut, and might also be called potato wedges, though the latter are actually larger than steak fries normally.
I agree with your description of wieners wrapped in bacon. WE do not call them pigs in a blanket. We make them with 'Little Smokies(tiny sausages) wrapped in bacon and call them Bacon Wrapped Smokies. We fill a crock pot with them and add Barbeque sauce and when they are done,we snack on them. At least that is what we do at my house.
When I visited Ireland, the stuff they called bacon was white and rubbery. I couldn’t eat it. Was like rubber bands. Nothing like crispy American bacon.
When I visited, it was pink but rubbery. It wasn't very good.
Ah, you folks haven't had proper rashers.
@@charlespersch5224 To be honest, I cooked them myself, so it could be my fault. 😂
@@charlespersch5224 I was in Ireland for 7 days and ate at 4 different hotels. I have to think at least one of them would have done it right. All were the same. I just had eggs.
America:
Jelly=a translucent spread made from fruit flavored juice and fruit pectin
Jello=a fruit flavored liquid heated and mixed with pulverized cartilage to make it congeal
Jam=fruit preserves cooked on the stove with sugar to thicken and sweeten it. It is a spread with actual fruit.
Jelly is not fruit flavored juice. Jelly is the juice of fresh fruit that has been strained. It’s not flavored juice. It is actual juice from the fruit.
The juice is cooked with sugar and pectin to make it solidify
Jam has bits of fruit while preserves have the whole fruit.
Jelly in the UK is our gelatin which can be flavored or unflavored. Of course, the most popular brand of flavored gelatin is Jell-O and the most popular brand of unflavored gelatin is Knox.
UK Jelly = US gelatin (mostly Jell-o brand)
UK Jam = US Jam
US Jelly = UK jam minus the fruit bits, just the fruit juice.
So there’s no actual equivalent to American jelly in the UK?
@@mildredpierce4506Yes, the UK equivalent is called jelly, we have always had both jams and jellies.
Videos like this contain so much incorrect information which unfortunately people start to believe is true.
Pigs in a blanket are miniature hot dogs wrapped in pastry. Though when I was growing up, they were never called anything other than mini hot dogs. I never heard "pigs in a blanket" until much later, as an adult, so the term has some regionalism to it.
The term "bread sticks" is broad in the US. It includes both soft bread appetizers and hard bread sticks. Basically, if it's made of bread, long, and very narrow, it's a "bread stick".
The thick chips are called steak fries in the US.
American pigs in a blanket would be like a mini sausage roll. No bacon.
"jam" uses crushed or whole fruit, "jelly" is made solely from fruit juice, "preserves" can include larger pieces of fruit, and "marmalade" is specifically a preserve made with citrus fruits, including the rind, resulting in a spread with visible citrus peel pieces and jello is made from gelatin with flavors added
we have all three:
Jelly-without fruit chunks
Jam-with fruit chunks
Jello-wiggly dessert
steak fries or wedges is probably what y'all would chunky chips
we do have both sweet & savory pies....even pizza is called pie in some places
Jelly is fruit juice cooked down with sugar and pectin.
Jam is puréed fruit with sugar and pectin.
Preserves are whole fruit or pieces of fruit with sugar and pectin.
What you call jelly we call Jello. This is a brand name of gelatin but you do the same with calling all vacuums Hoovers, also a brand name.
When I hear pie, it's always been fruit pie dessert. If it is a meat pie, it's a pot pie.
What about a pizza pie?
If you've never had chicken pie - not chicken pot pie , just chicken pie - you're missing out!
My grandma was a firm believer in offering a baby tastes from the table as soon as they they are able chew/gum little bits of it none her grand children have food allergies... Some doctors recently have indicated that is probably the right approach.... But who knows the exact truth
I believe that helps, at least. My great grandson has eaten table food since about 6 months. He's only allergic to raw celery. He's almost 3. He hasn't had seafood yet because both parents have seafood allergies.
Three Musketeers bars are fluffy chocolate nougat covered in milk chocolate. Eons ago, when they first came out, they had three small bars in a packet (one each of chocolate, vanilla, and strawberry), and thus the name. Eventually the other two flavored bars vanished, but the name was kept.
By the time I came around, there were only one bar one flavor. I think I found out about the three flavors only a few years ago on the Internet.
In the US, preserves is a fruit spread with noticeable chunks of fruit. Marmalade is like preserves, but instead of the fruit, it has chunks of rind. Jam is a fruit spread with fruit puree. Jelly is a fruit "flavored" spread made with fruit juice. Jello is the dessert.
French toast was referred to as ‘pain perdu’ here in America back in the 18th century. The French roughly translates to ‘recovered bread’ as it was a way to make stale bread go longer.
As for jelly vs jam the rule of thumb is jelly is only used with the fruit juice where jam uses the whole fruit berry. My grandmother also called jam as preserves. So strawberry jam has the strawberry seeds in it as is typically thicker than strawberry jelly.
The Pigs in a blanket i grew up with are, hot dog with a small cut in it cheese put into that cut then wrap it in a pre-made croissant dough(Pillsbury i think)and bake until golden. These bacon wrapped ones sound like they're easier to make. Maybe a bit more unhealthy but i love me some bacon.
Hi James. You’re such a nice guy. The world needs more people like you. Plus, with your adorable family, you’re a lucky man. Blessings 😊
I live in Oklahoma and I love, love, love Shepherds Pie. and hot chicken pot pie.....but when someone says, 'do you want some pie' I think of nice apple or cherry or peach pie for dessert.
Lots of lush British pies
Pigs in a blanket usually is small hot dogs wrapped up in pilsbury crescent roll dough and baked. It’s easy. I think you’re thinking sausage roll
Pigs in a blanket is stuffed cabbage 😊
We use Lil Smokies and they would be considered sausage more than hot dog.
Sometimes bread sticks are crunchy, but usually soft
As the narrator mentioned in the video, pigs in the blanket in the US are a mini hot dog wrapped in baked dough. Similar-ish to sausage rolls in the UK
Yes just different pastry and different filling
Pigs in a blanket can also be a breakfast food. It's sausage links wrapped in a pancake. Yummm! I love crispy bacon. If you dine out, it may not be, even if you ask for it crispy or well done.
There are 4 types of fruit spreads commonly used in the US. Jelly, Jam, Butter, and Preserves.
UK jelly is our Jell-O the wiggly desert, UK jam is the same as US jam made with fresh fruit but we also have preserves which is Jam with fruit pieces mixed in and then we have a fruit jelly which is made with a gelatin base and sometimes artificially flavored.
French toast is stale bread of any variety, soaked in egg, milk, and sugar, then fried. Sometimes its made from an oat bread (one of my favorites), croissants, brioche, sourdough, or other breads. The key being it needs to be stale to absorb the egg mixture without falling apart.
Jello is a gelatin based dessert. Jelly is a spread made of fruit juice only. Jam is a spread made of juice & some crushed pieces of the fruit. Preserves or marmalade is the entire fruit blended. Such as orange marmalade is made of blended fruit & rind.
If you told me you were giving me pie as a main dinner course, I'd envision "pot pie" which is much like a stew with a top crust (or sometimes a full top and bottom pie crust). It can be made with a variety of meats including beef, chicken and lamb plus mainly root vegetables (but sometimes such as peas) and gravy.
In America we have:
Jelly - a jellied fruit juice, and only fruit juice thickened with gelatin
Jam - a jellied fruit juice with chunks of crushed fruit in it thickened with gelatin
Preserves - Crushed whole fruit cooked down with added pectin to thicken
USA here.
Jelly is a translucent gel made from strained fruit juice.
Jam is a chunky spread made from whole/cut-up fruit .
Jello is a brand name. It is also a desert gel that wobbles and jiggles. It is full of chemicals and comes in weird colors.
Jam and jelly produced exactly the same way you describe here in the UK.
However we also call foods set with gelatin jelly whether they are sweet or savoury jellies even though they are a completely different type of food.
Pigs in a blanket are mini cocktail franks wrapped in a flaky dough, close.to croissant dough which we call crescent dough, which is rolled up.sheet of dough normally cut into triangles which are perforated to pull part easily. You cut a smaller piece and wrap around the hot dog and line up on a.cookie shedt anf bake until golden forming its own little roll and then you can dip them in mustard, ketchup or bbq sauce.
Basically, the UK uses "jelly" as short for gelatin. "Gelatin" is the formal name in both countries.
- The US actually calls gelatin "gelatin", or sometimes by the brand name "Jell-O"
- In the US, "jelly" is preserves that have had the solids strained out
- In the US, "jam" is preserves that just had the solids finely ground up and left in
Jam is what you would call preserves or marmalade. Processed fruit containing bits of fruit or in the case of strawberries--seeds. Jelly is processed the same way but strained into clear juice. Jell--o is made from a powder dissolved in boiling water then mixed with ice and refrigerated to set. Hope this helps.
Pigs in a blanket is breakfast sausage links wrapped in a pancake. Wait we have regular toast and French toast here? We have the crispy breadsticks here and they are called breadsticks. We jam, jelly and preserves here. Jelly is made with the fruit juice and pectin. Jam is made of crushed fruit and pectin . Preserves is basically jam with larger chunks of fruit also is minus the pectin.
Pigs in a blanket is stuffed cabbage 😊
What I think of for British pudding, I think of plumb pudding or figgy pudding, Christmas pudding, and so on.
Jelly is made from fruit juice. Jam is made from fruit pulp. Both are used to spread on toast and the like. Jello is a sweet wiggly dessert.
Pigs in a blanket is a sausage or hot dog wrapped in dough and baked until the bread is golden and slightly crispy. For kids sometimes they just wrap a hot dog in a slice of bread and bake. I think what you call chips we call potato logs although we usually fry them in breading or seasoned flour.
Pies... we have shepherds pie, Chicken pot pie ( or beef), I'm not down on all of them but we do have savory pies that you would eat for dinner. Then a million varieties of sweet... one of my favorite is apple rhubarb.
We here in the US do have a savory dish called a Chicken Pot Pie. It is in
the shape of a pie but it's got chicken and vegetables in it and has a crust like a regular pie.
He's that's a British dish that went over to.america
The blanket is the dough...the pig is a mini hotdog
For the sake of the video Bright Side intentionally failed to disclose that many Americans also wrap little sausages in bacon and call that pigs in a blanket as well. I like both. Sometimes I combine both, bacon wrapped sausages with a flaky breading, it's great.
another stateside opinion.....niceer French toast is made from either "Texas toast" (inch-thick american white bread) or maybe 1 1/2 inch thick French bread. the batter its dipped in usually contains beaten eggs, cream and vanilla. Bread is coated (dipped/flipped in batter) then cooked on a griddle. Cinnamon and nutmeg are usually added slightly on both sides. Can be dusted in powdered sugar. Then most commonly eaten adding butter and syrup or adding sweetened fruit, like thickened strawberries . Its kind of a "treat" here
So, where I am in the U.S. (jell-o)is thick fruit flavored gelatin, no fruit, eaten with a spoon. “Jelly” is soft spreadable, strained fruit, and gelatin mix. “Jam” is the same as “jelly” but has small bits of fruit in it. The words “Jelly” and “jam” are often used interchangeably and we spread them both on many different foods. “Jell-o” is always eaten with a spoon and has so much gelatin in it, it needs to be cut with a spoon to eat. Hope that helps a little bit.
The potatoes that look like someone cut them straight off a potato & are thick, we call “steak fries”.
our dinner pies are usually called pot pies like chicken, turkey or beef pot pies. if someone asked me what kind of pie I wanted for dinner I would automatically think a dessert.
The Heinz company had a trademark on the word "ketchup" so they were the only company that could call their sauce "Ketchup." All other companies had to use the similarly sounding word "catsup" so people would understand it was basically the same product. Trademarks are valid for only 10 years but can be renewed indefinitely. It wasn't until after the trademark was finally not renewed by Heinz that the other producers could begin to use the word "katchup" for their version of the product. Nowadays you will never see a bottle labeled "Catsup."
OK James. Let me attempt to clarify. My grandmother made all of these for years, including 50 years before I was even born.
First, US Jell-O and UK “jelly.” These are “gelatin,” made with artificial sweetened fruity juices and set up with animal bone collagen. Our top brand is Jell-O so we call the entire category that.
The stuff we both put on bread, toast and US biscuits and UK scones is a completely different category of food. These all use some derivative of fruit, sugar and fruit pectin to thicken. From top to bottom are preserves, jam and what we call jelly. Preserves use big chunks of fruit withe the sugar and pectin. E. G. cherry preserves are big here. What we call jam is fruit puree with the sugar and pectin. What we call “jelly” is fruit juice. - no flesh of the fruit - with the sugar and pectin. I don’t know if you in the UK have a separate name for the fruit spread made with only juice or if you call that jam as well as the stuff made with puree. Please let us know.
I hope that helps. My grandmother made all three of these fruit spreads. I never ate PB&J with store bought “jelly” until Grama became too old to make hers anymore. It was a ritual when I was a kid to take my empty jars to Gram’s house and exchange for full jelly jars.
Steak fries are what we call the thick fries
Jelly to us is fruit juice, sugar and pectin. Jam is the whole fruit, sugar and pectin. Then you can get into the preserves which is just the whole fruit and no sugar and pectin. Don't even ask about fruit butters.
In the UK they eat gelatin for dessert. They call these jellies there. They can be strawberry, cherry, lime, orange, etc. We also eat gelatin for dessert in the USA. We typically call it Jell-O. This is a brand name of gelatin that is sold here and became the main brand used by us. What we in the USA call jelly is similar to what people from the UK call jam. It can be used on toast, bread, crackers, etc. as a spread (a knife is used to apply it). We also do have jam in the USA. In the USA jam is made from whole fruit that has been crushed or smashed while jelly is made from fruit juice.
How is Ms. Vickie? Miss her cooking. Hope she is well. Please give her my best wishes.
When I was a kid, we called pigs in a blanket an American pancake wrapped around a link sausage and drizzled with maple syrup
Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly.
Jam: Jam is made with mashed fruit.
Preserves: Preserves have whole fruit or large pieces of fruit. Some fruits such as blackberries or raspberries will not stay whole during the processing so there may not be much difference between raspberry jam and raspberry preserve.
Fruit spreads (only fruit): These are 100% fruit with no sugar added. If needed, a sweet fruit juice such as white grape juice or apple juice may be added. Because of the sugar in the fruit we cannot call these products sugarless. These spreads offer the most amount of pure fruit flavor.
Butters: Butters are made from pureed fruit. They are not as sweet as preserves, jams, or jellies but offer a full fruit flavor. Butters are cooked for over 6 hours ,at a low temperature, allowing the product to thicken. Butters tend to be dark because of the exposure to air during the cooking. These are also available with no sugar added.
its easy! Jello is the wiggly desert stuff! Jelly is made from real fruit, has the seeds and chunks filtered out and is spreadable!
Jam is the same as jelly but with the seeds and bits left in!
In the U.S. we have jam, jelly, preserves and fruit spread. We tend to not concern ourselves with using the precise term for each, so a peanut butter and jelly sandwich could have any of those fruit based products and still be a PBJ. If you go to a restaurant and ask for jelly, you’ll likely get jam, unless the house makes their own preserved fruit product. Many of us know the difference, we usually just don’t care which word someone uses or if the product we get matches the word we use.
in the US jelly is a spread with no solids/fruit pieces in it; jam is a spread with some of the fruit solids in it; Jell-o is a brand name universally used to describe a fruit flavored wobbly gelatin dessert
Pigs in a blanket is a small hot dog type wrapped in dough. Hotdogs wrapped in bacon is something else.
you accidentally came up with another one! in the UK you guys say "touch wood" in America we say "knock on wood"
The original American "pigs in blankets" was a regular hotdog, wrapped in biscuit dough and baked in the oven.
Mom always wrapped ours up in a crescent roll dough then baked it.
I still make them.
Pigs in a blanket is stuffed cabbage 😊
No it was a sausage
@@garycamara9955 Never seen one made with sausage.
Jelly is made from fruit juice, jam is made from chucks of fruit smashed, fruit butter is more of a fruit cooked down to a puree.
French toast is an adaptation on the French Pan Perdue. They are similar but different. Every culture has some take on day old bread. The Vietnamese created something called Coffin bread which an entire loaf of bread is hollowed out and filled with something usually a protein and sauce. There is the everything coffin bread where it’s the choice of the maker to fill it. Honestly you never can quite tell what is in the everything coffin bread because everything is so melded together that distinctive tastes and textures stopped existing and you really can’t tell what is what. It’s good just you can’t pick flavors as it’s that fused.
French toast is a pastry because it’s been dipped into something that has to be cooked ! It’s toast plus egg and sugar and butter and whatever else you put on it like cinnamon or powdered sugar or honey or molasses or vegemite or marmite ! I’ve even seen smoors French toast before !
There is Jelly, Jam , Preserve and Spreads. Jelly is just made from the juice of a fruit, Jam has chunks of fruit in it, preserves are all fruit and spreads are like pureed fruit.
American "jelly" is a fruit preserve made only with fruit juice and thickened with pectin; if it contains fruit solids, it is known as "jam" and if it contains whole fruit or large pieces as "fruit preserves."
British "jelly" is known colloquially as "Jell-O" (a brand name that has reached generic cultural zeitgeist, like "Kleenex" refers to a facial tissue regardless of manufacturer) or "gelatin" because it was traditionally made with animal gelatins and collagens as a thickening/setting agent.
Jell-o is the jiggly stuff. Anything you spread on bread is Jelly When it's a PB&J sandwich, otherwise jam is the same, and Jelly is a pectin and fruit-flavored spread. We also have marmalade and preserves. Pigs in a blanket is a small sausage or frank that is wrapped in cheese, bacon, and pastry. Most of the time we refer to pies as a dessert. However, we do have pot pies and shepherd's pie (these are savory). A whole pizza is called a pie. We have fries, steak fries, wedges, curly fries, and shoestring fries. I believe that your chips are what we call steak fries. Pudding here is a creamy dessert. We do have blood sausage (your blood pudding). Toast is just toasted bread. French toast is bread dipped in a mixture of eggs, milk, cinnamon, and vanilla extract that is toasted on a skillet or frying pan.
The soft cheesey breadsticks are what we get at Pizza Hut or other pizza chain restaurants.
in my area pigs in a blanket are hot dogs cooked inside biscuit dough. i'll make them with canned biscuits or simple biscuit dough.
In USA Pis in a blanket are still small hot dogs or sausages shaped like tiny hot dogs, rolled in a savory pastry type dough.
Yeah I figured pudding to you would be Yorkshire pudding.
Ours should maybe be called bread small branches, rather than "sticks".
Our biscuits are (generally) a softer, fluffier, more buttery round scone.
Idk about the UK type, but we have Jelly, which is strained cooked fruit, removing all the fruit 'parts' (flesh, skins, seeds) leaving the cooked juice, which is then thickened w/gelatin. Jam - just don't strain it, let the fruit and small seeds (like on strawberries, not like in grapes) in, and less gelatin, or, depending on your recipe, might thicken w/ other things, sugar, cooking the liquids out, make corn starch slurry added - it depends. Also, maybe not the skins so much 0 jam. that's it we have fruits in jelly, jam - ok I guess marmalades and butters, like apple butter... apple butter is just cooked down so long it goes medium to dark brown in color.
those of us in the US that raise our own chickens keep the coating on the eggs as well. and set the eggs out on the kitchen counter in a large basket or bowl
Originally, pigs in a blanket meant a link of breakfast sausage wrapped in a pancake. However, in the mid-sixties Pillsbury flooded the market with TV, newspaper, and magazine advertisements for a quick, easy meal using their new product Crescent Rolls. It was a standard hot dog Weiner split open and stuffed with either slices of cheese or shredded cheese then wrapped in a Crescent Roll, and baked in the oven. Apparently, Crescent Rolls weren’t selling because people couldn’t figure out when to eat them breakfast or dinner. I’m old enough to remember the ads, and one of my dad’s cousins inviting a bunch of the family over to try them for dinner. 😂
I had a chicken pot pie for lunch .. chicken, carrots, peas etc. inside a dough/bread top and bottom
Yep lush dish
Crepes are made with thinned out pancake batter. Pigs in Blankets is what they call Bannockburns in Scotland, a sausage or 'dog' wrapped in thick batter and fried. US Bacon comes from the pork belly, salted and smoke-cured. Canadian Bacon just comes from the hog's 'Canadian Backstrap' of meat and just lightly smoked - it's only 'roundish' when sliced. Beef Bacon comes from a cattle's abdominal plate (same cut as 'belly') and Lamb Bacon comes from the lamb's Brisket cut(also salt and smoke cured) - Lamb Bacon is by far and away THE VERY BEST kind of 'bacon'!
Pigs in a blanket in the US made at home.
Pillsbury Crescent Rolls, hot dog sliced down the middle, insert a slice of American cheese, roll it up in the uncooked roll and bake. Cheesy, hot-doggy, in a crispy fluffy roll.
Pigs in a blanket in the US is a small sausage wrapped in croissant dough. Also, don't ask for "Canadian bacon" in Canada unless you want to get glared at, they call it back bacon.
Jelly = made with fruit juice only
Jam = above + small chunks of fruit
Preserves = above + larger chunks and seeds
Marmalade = above + zest(skin) of the fruit
Ww actually have 3 types of fruit preserves:
Jelly is made with the juice of the fruit of choice.
Jams the fruit is mashed.
Then we have preserves it whole or large pieces of fruit cooked down but not mashed.
don't forget Marmalade and the fruit butters (apple, peach, etc)
In the U.S., we have jam, jelly, and preserves. For us, the distinction is quite literally legal.
JAM
Jam is made from fruit, sugar, pectin, and acid (such as lemon or other fruit juice). Most often, the fruit used to make jam is chopped or crushed and then slowly cooked with sugar until it thickens. Jam is regulated by the FDA; it must come from a single fruit and contain at least 45% fruit and 55% sugar.
JELLY
While jam uses the whole fruit, jelly calls for just the essence - the fruit juice. Jelly has no seeds or fruit pulp in it, and is completely smooth in texture. When jelly is made, the fruit is crushed to extract the juice, which is then strained to keep all the pulp and seeds out. The strained juice is boiled with sugar to release the natural pectin; more is added if necessary, along with a little acidity if needed to balance the sweetness. As with jam, jelly is regulated; the FDA mandates that a product labeled jelly contain fruit juice and contain at least 65% sugar (which is why low-sugar products are labeled as fruit spreads). Jelly is somewhat clear, with a firmer texture than most other fruit preserves. Spooned from a jar, jelly will hold its shape until spread.
MARMALADE
Filled with pieces of citrus peel suspended in jelly, marmalade is sweet, sour, thick, and even a bit chewy when you get a big piece of orange, lemon, or grapefruit rind. Unlike most fruit preserves, marmalade does not require added pectin, as it is naturally occurring in the citrus rinds. Like jam, marmalade must contain 65 percent soluble solids.
CONSERVE
While jam must come from one type of fruit to have that legal designation, conserves can be made with an additional berry or stone fruit in the mix. Jams that include pieces of nuts, coconut, or raisins are called conserves.
There are several other categories as well, these are the main types and their legal definitions. For more information, you can likely search these terms on the U.S. FDA website.
source: FOR & WINE (www.foodandwine.com/condiments/jams/differences-between-7-types-fruit-preserves#:~:text=As%20with%20jam%2C%20jelly%20is,than%20most%20other%20fruit%20preserves.)