To MRL: I think that the point is that there are technical differences between Jellies, Jams and Preserves that are broadly true the world over. However, the generalised catch-all terms differ in the the UK and US and are liberally applied to all three (roughly). Technically, though, I think the differences are in the fruit makeup: juice, pulp and chunks for jellies, jams and preserves. Generally the UK conflates the second two into "normal jam" and the former becomes "seedless jam."
And then there are conserves, too... |