Actually, I make what we call jam, but I have been told by guests from south of the border that it's more preserves, since I like to use big pieces of fruit or sometimes whole fruit. But my jams are also generally more unusual, like cherry & amaretto jam or strawberry & balsamic jam..
Eric Arthur Blair said:
Actually, I make what we call jam, but I have been told by guests from south of the border that it's more preserves, since I like to use big pieces of fruit or sometimes whole fruit. But my jams are also generally more unusual, like cherry & amaretto jam or strawberry & balsamic jam.
They sound lovely.
We've tried some more unusual combinations, but they're not so popular with the guest. Rhubarb and ginger goes down well, but strawberry and mint wasn't and lemon & lime marmalade likewise (I think the problem with that is it has a bit of an odd consistency).
I thought south of the border what we in the UK call jam, they call jelly. In the past when I've made jam that hasn't quite set properly, I've told DH to tell the guests it's conserve, as it sounds a lot posher than "jam that didn't quite set properly".
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