Ok William Osman 2 I believe you
If you change the bread to some type of crackers, this is legit
I think it would be better on a pile of flour
Just the grains
There are few things I don’t like, peanut butter is one of them. I’d rather eat this (I do like peanuts).
I want mine still mooing.
I prefer mine well done
(Peanut butter flavored jelly belly)
What do you think the B stands for?
Burger
Needs more grapes.
Your bread is pretty well done. I like mine medium rare.
I had no idea that jelly is made from grapes. In my almost 50 years on this earth I have never heard of that. There’s really no point to my comment, except maybe to serve as a reminder to never take knowledge for granted.
Grape jelly is made of grapes …
• Jelly is fruit juice paste made with gelatin or pectin.
• Jam is the exact same except with mashed bits of fruit.
• Preserves have whole chunks
I mean jam is just made from any fruit right? Or is jelly not jam and truly a specific thing?
jam is made from mashed fruit, jelly is made from fruit juice. basically the same process except the solids are strained out
We just use jelly beans and peanuts around here, I dunno what you folks are on about.
Who the fuck can afford jelly or grapes these days?
I still have some from the before times
I too have had the experience of learning something I just never thought about from childhood on. And I will note that most jelly (and purple grape juice, and Manischewitz passover wine) is made from Concord grapes, which are not the same kind as are usually eaten raw from a grocery store. So no judgement, just curious: do you mean you never noticed the jar says “Concord Grape Jelly” or do you just not eat/encounter jelly?
I’m not in the US. Grape jelly just isn’t popular here. You get jam/jelly from all kinds of fruit, strawberry, raspberry, cherry, orange, lemon, blueberry, apricot, peach, … I just never, ever saw grape jelly. I am sure that you can get it in well-stocked supermarkets, but as I rarely eat jelly, I never came across it.
Okay that makes total sense then. The fruits you listed I have mostly seen as jam or marmalade or preserves rather than jelly.
As a person who doesn’t like grape seeds or squashy grapes I don’t think I’d like grape jam. I wonder if a winery with extra grape juice made the first grape jelly?
Concord grapes don’t make great wine, but their growers are probably doing better than the fine wineries right now with the wine glut and people pinching pennies with cheap food like PBJs for the kids.
I grew up in a strawberry town and make my own strawberry jam using my mom’s recipe. So even though the “iconic American PBJ” uses grape jelly we always had strawberry jam in ours.
The fruits you listed I have mostly seen as jam or marmalade or preserves rather than jelly.
Wait, jelly isn’t the just American name for Jam/Preserve? You put wibbly wobbly stuff between slices of bread?
No, in America we distinguish between “preserves” (berries left whole, except for those that fall apart by themselves, or big chunks of peach or whatnot) “jam” (fruit is mashed, usually has the seeds but can be pushed and scraped through a strainer to remove them, but the pulp remains part of the finished product) and “jelly” (fruit is either juiced and double-strained /filtered before cooking or afterwards, finished product is transparent).
Marmalade is different because the pith of citrus fruits turns bitter with cooking, so you have to pare off thin strips of rind (the colored skin) and then squeeze the juice, and discard all the pulp before adding the sugar and cooking.
I’m pretty sure those categories are legal, and probably include percentages of fruit to sugar and water for commercial products, because they’re consistent in labeling at the grocery store.
Edit to add, jello is clear but gelatin not pectin and usually artificial fruit flavor unless you make it yourself from juice.
That you bought super chunky peanut butter
I thought jelly was made of bone
You need some crunchy ulnas on there???
You must be somewhere other than the US. “Jelly” is preserves/jam, not gelatin.
The J in PB&J is generally for jelly, as in fruit preserves, not Jello.
Fruit preserves are generally made using pectin which is not derived from bones.
Oh, TIL
That’s not just rare, that’s critically endangered! Extinct in the wild, even!
Procter and Gamble sandwich?
Technically those peanuts would have been roasted.
Do You normally use grape jelly for pb&j? I use raspberry.
I like strawberry preserves, so I occasionally bite into a big squooshy chunk of strawberry.
