Now that we have that sorted, what's the difference between pickles and
chutneys ?
...Wayne
>
> Moose and Tina are both right, but I don't agree entirely with my fellow-
> countryman Chris, who has slipped a syllogism into his argument!
>
> I favour the following explanation from Wikipedia:
>
> "The term 'preserves' is usually interchangeable with 'jam'. Some
cookbooks
> define preserves as cooked and gelled whole fruit (or vegetable), which
> includes a significant portion of the fruit.
>
> The terms 'jam' and 'jelly' are used in different parts of the
English-speaking
> world in different ways. In the United States, both jam and jelly are
> sometimes popularly referred to as 'jelly', whereas in the United Kingdom,
> Canada, India and Australia, the two terms are more strictly
differentiated. In
> Australia and South Africa, the term 'jam' is more popularly used as a
generic
> term for both jam and jelly.
>
> To further confuse the issue, the term 'jelly' is also used in the UK,
South
> Africa, Australia, India and New Zealand to refer to a gelatin dessert,
known
> in North America as 'jello', derived from the brand name Jell-O. "
>
> And I could adduce by way of example the blackcurrant jelly I made as if a
> jam before passing it through a jelly bag (whose name should give you a
> clue), which is made of muslin and filters out the pulp to leave a (drum
> roll) blackcurrant jelly which had no gelatine, and is intended to be
consumed
> as a jam. Shame the list won't accept attachments, but here's a UK source
for
> the bag:
> <http://www.philipmorrisdirect.co.uk/kitchen-craft-preserving-straining-
> bag/
> product/>
>
> You aren't that far from Histon, Chris, pop into Hartley's factory to
check!
> (Are we quits yet, or do I have to send you a sample - last year's was a
> bumper crop)?
>
--
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