Timeline for "jam," "jelly," and "jello" in AmEng vernacular

Current License: CC BY-SA 3.0

14 events

when toggle format	what		by	license	comment
Jan 10, 2016 at 14:38	comment	added	Mitch		Nice systematic presentation!
Jan 10, 2016 at 14:35	history	edited	user77261	CC BY-SA 3.0	added 161 characters in body
Jan 10, 2016 at 13:40	comment	added	Hot Licks		And another detail: "Preserves" is another (US) term for "jam". Some people may make a distinction, but they are largely indistinguishable to the average person.
Jan 10, 2016 at 13:38	comment	added	Hot Licks		Also, it needs to be noted that (in the US) "jelly" is gelled -- it contains fruit pectins that make it ever so slightly rubbery (though not nearly as much as Jello).
Jan 10, 2016 at 13:37	comment	added	Hot Licks		Marmalade is used in the US, though probably less well known than the others. (I suspect many in the US share my distaste for orange marmalade, the only kind readily available, but any grocery with a halfway complete set of such spreads will have marmalade.)
Jan 10, 2016 at 13:27	comment	added	user77261		@Elian i have revised the table. Jello is not particularly known to contain fruit juice.
Jan 10, 2016 at 13:25	history	edited	user77261	CC BY-SA 3.0	revised tble
Jan 10, 2016 at 11:12	comment	added	Elian		French "gelée," though, usually contains fruit in the form of juice (or aqueous extract) and pectine. bonnemaman.ch/fr/catalogue-confitures-c1.php#!category=2
Jan 10, 2016 at 9:45	comment	added	Elian		The French for "marmalade" ("peel jam") is "marmelade"...
Jan 10, 2016 at 9:42	vote	accept	Elian
Jan 10, 2016 at 11:26
Jan 10, 2016 at 9:10	history	edited	user77261	CC BY-SA 3.0	added french
Jan 10, 2016 at 9:04	history	edited	user77261	CC BY-SA 3.0	added french
Jan 10, 2016 at 8:51	history	edited	user77261	CC BY-SA 3.0	added french
Jan 10, 2016 at 8:34	history	answered	user77261	CC BY-SA 3.0