Because it Causes the PlaqueBecause it Causes the PlaqueBecause people pee in it. And Marmalde is made out of bum cheese

This morning for breakfast, I had apricot marmalade.

Allahuvin aththachi

• peanut butter - ground up peanuts and salt (commercial peanut butter also has a little vegetable oil added to prevent separation of the peanut oil from the peanut meal)
• jelly - cooked down fruit juice, sugar, pectin
• bread - wheat flour, yeast, water, etc.

It depends on what you are making and if you think you would like it that way. Raspberry jam has so much sugar, you would probably want to reduce the quanity considerably. If you are making a pie I don't think it would be a good subsitute. but if you wanted to make a milkshake, it might be fine.

Depends on type but strawberry-WATER*, STRAWBERRIES+, POLYDEXTROSE*, MALTODEXTRIN*, FRUIT PECTIN, LOCUST BEAN GUM*, NATURAL FLAVOR*, CITRIC ACID, POTASSIUM SORBATE (PRESERVATIVE), SUCRALOSE (NON NUTRITIVE SWEETENER)*, CALCIUM CHLORIDE*, RED 40*. *INGREDIENTS NOT IN REGULAR JAM. +ADDS A TRIVIAL AMOUNT OF SUGAR. <0.5g/SERVING

Guavas are super high in Vitamin C and calcium, a good source of Vitamins A, B, potassium, iron, folate and is high in soluble fiber with roughly 25 calories per fruit and helps to lower your cholesterol. These are a super tasting fruit, eat up!

look on the back of the jelly and look for it.! ok !{yes}

texture and quality

There are actually many fruits that make jelly such as grape, strawberry, blackberry etc.! Hope this helps! Follow me on twitter @HutcherJay

1 cup of any jam or preserve weighs between 320 and 350 g

It is healthy but it has a lot of calories.

Jim Bonner invented the Peanut Butter and Banana sandwich. Jim lives in Toronto and along his life's journey; he developed what is known to the world as the greatest sandwich combination since peanut butter and jam. Jim perfected Peanut Butter & Banana sandwiches during fatherhood as this became a favourite in the Bonner household. He knew the smooth yet thick texture of peanut butter could stand up to the sweetness of jam, so he decided to advance the sandwich with an alternate fruit addition. Many simple lunches have been spruced up with this now classic flavour combination. He is quite modest about his successes as the inventor of this amazing sandwich, but since the question is being asked, please note that Jim did in fact invent it. He only wants the world to enjoy this sandwich, and not the immeasurable success and triumph of his creation.

A traffic jam is a problem with the flow of traffic on a road cause by all cars stopping momentarily or for a long period of time. It is similar to slug flow in piping systems when laminate flow turns to turbulent flow. It is caused by accidents, weather conditions leading to road hazards, poor driving skills, poor coordination of traffic lights, or the poor design of merges and other intersections. It has little to do with the number of cars on a road as the roads can be designed for almost any flow.

About 6 ounces.

it was invented in 2005 i dont know who but yeah i hope i help you

Too many. It depends on the volume of the pool.

Most basic jams are made from fruit and sugar. Depending on the fruit used, there is likely to be some acidic properties.

leave it in the oven and turn the oven on the highest setting

jelly isn't from anywhere, jelly is made from gelatine which is made from either animal bones or there is a vegetable gelatine

Jelly can be considered a condiment. A condiment can be defined as a sauce or seasoning added to food (by the person eating) to either complement or add flavor. Sometimes condiments are added while cooking to add flavor or texture (eg. Apple Jelly, BBQ sauce, Soy sauce, etc.).

Use orange mamalade and add about 1/8 of a teaspoon of powdered ginger to each tablespoonful (once mixed do the taste test to be sure that this is the correct amount. Some people like more ginger). Happy cooking, Marcy.

But, seriously, why substitute ginger marmalade for anything? If you truly dislike ginger, use any other marmalade.

If you can't find Ginger Marmalade and don't like oranges, you can add 1tsp per 1C Apricot preserves as well (I'm trying to approximate the "heat" of a good ginger marmalade -- the 1tsp may be too much or too little for you).

You can also finely mince 2-3Tbsp or fresh, peeled ginger per cup of apricot preserves (or orange marmalade) and heat over low heat until the perserves or marmalade melts, then let it rest over very low heat, below a simmer for 30 min in order to let the flavors blend. Cjonb 17:59, 2 Jun 2008 (UTC)

Or, to keep it really simply but amazingly flavorful - I'm assuming you're cooking a savory dish here - just halve a chunk of fresh ginger vertically (no need to peel) and stir it in with other spices once the onions are almost cooked, along with a pinch of sugar. Let it cook with the onions for a while and discard it when the sauce or soup is nearly cooked and the ginger has done its job. Couldn't be easier. You could put in a whole chili, which will enhance the flavor of the ginger, and discard that when you feell your sauce has sufficient warmth or, even, heat.

Of course, if you're cooking a cake or dessert, and like the flavor of ginger, just use powdered ginger sparingly: next time you cook the recipe you might decide to use more, or less.

A note here; if you want ginger marmalade and your local stores don't stock it, it's very easy to buy online and keeps forever, as do all jams (preserves) which is why they were invented. You'll find yourself spreading it on toast before you know it.

The link for ginger marmalade, below, can be navigated to a full list of products, click on Products; they ship worldwide.