Jam, Jelly, and Marmalade

yes; the most common similar item is Smucker's Goober Grape Peanut Butter & Jelly--http://static.sazze.com/prod_pic/big2/0/r/9221_1227132168.gif

Some are exactly half and half on each side.

no added sugar jam is but if it is not no added sugar jam then it has a ton of sugar in which is bad for you.

You make up the mixture for the first colour that you want the jelly to be, and pour a layer of it into the required container. You leave this to set completely, then make up the colour of jelly that you want the next layer to be. Pour a layer of this jelly on top of the first layer of jelly that has now set. Allow to set again. (Now 2 layers of jelly). Repeat with all required colours.

The main issue with this is that jelly takes a long time to set - 3-5 hours per layer, depending on how thick the layers are and how quickly you can cool the jelly down.

For an interesting effect, tilt the container which you're setting the jelly in, for diagonal layers of jelly. (Do the final layer untilted, otherwise there will be an uneven base for the jelly to be turned out onto).

Valencia Oranges are generally used to make marmalade in the United States. The Seville Orange used in Spain causes too many severe allergies to be safe for use in the United States. Any company using them would soon go broke from the many lawsuits.

Get some gelatin it tells you on the packet the amount of r hot water you need to add. Before you do this add a few drops of blue food colouring to the water and stir it well then add a food flavouring any you choose. The amount of colouring needed is minimal so it will not affect any of the children. Be inventive get orange flavouring or cherry the children will think it's something out of Harry Potter (MAGIC) Blue jelly that tastes like oranges.

3 standard teaspoons, if you are measuring water. Fewer spoonfuls for denser substances.

ALOT!

Strawberry, blueberry, cherry, fruits of the forest (mixed fruits), raspberry, blackberry, peach, orange (also known as marmalade).

Come to think of it, you could make jam out of almost anything, if you really put your mind to it.

Chokecherry, apple (though that would probably be applesauce) and lots more.

8 containers for jelly and 11 containers for peanut butter

Jelly babies are obviously jelly and jelly comes from animals fat !!

Yes, and it's not a pretty sight.You can and it wouldn't go up it would just float in the air.

Tri-enzomated jelly, is made up of fruit jelly, there are few chemicals that can be very bad for you! they make you have an addiction to t, like tobacco has the effect, be aware =)

There are two major reasons why jam does not set. The first reason is related to the pectin content of the fruit you use, and the second is related to the setting point of jam.

(1) Pectin - All fruits contain pectin, but some contain much more than others. As a general rule, the sweeter the fruit, the less pectin it has. For example, strawberries and peaches have very little pectin; oranges and apples have quite a bit, and lemons have a lot. Jam needs pectin to set. If you choose a fruit like strawberries to make you jam, you must add pectin. You can buy pectin from the supermarket and add it according to the manufacturer's instructions, or you can cut up two lemons and add them to your jam. Adding lemons not only takes care of the pectin, it also gives any jam a delicious tangy edge. (Use a cloth bag for the lemon pips, and remove the bag before pouring the jam into the jars.)

(2) Setting Point - This is the other thing which can cause a problem with jam not setting. During cooking, all jams reach a "setting point." This is the point at which the jam will set when poured into your jars, and is cooled down. The trick is to recognize setting point when the jam is cooking. To test setting point, place a teaspoonful of jam onto a side plate and place it in the fridge for one minute. Remove it and push the jam away from you with your index finger. If the jam forms "wrinkles," then setting point has been reached. If there are no wrinkles, you need to boil your jam a little more. Use a kitchen timer when boiling jam, especially around the time when setting point will be reached soon, and add 5 minutes at a time until you get to setting point. THE PROBLEM is that if you boil your jam past setting point, it will never set! That is why testing for setting point often, and using the kitchen timer are both very important.

A preserve or confection made of the pulp of fruit, as the quince, pear, apple, orange, etc., boiled with sugar, and brought to a jamlike consistence.

Marmalade is basically bits of citrus fruit rind in a jelly base. It can taste sweet or slightly bitter. It's as healthy as any other jelly or jam. Due to the sugar content limited use is OK unless you're hypoglycemic or diabetic.

I found an excellent recipe for a citron jelly on Kraft Foods website. I'll leave it as a Related Link at the bottom of the page.

Note: When you click the link, it will come to a seemingly blank page. Just scroll down a little ways to access the recipe. Enjoy!

It is the juice from the fruit (grape jelly)

The fruit is cooked which kills off most vegetative microbe cells and sugar is added which reduces the water activity which means that most spoilage organisms will not grow in it during storage. But if it is not properly packaged, sealed and stored, yeast and molds could still grow on the food.

No. Peanut butter and jelly sandwiches can be a healthy meal or snack option. You can increase the nutritional benefit as well by choosing organic and natural varieties of peanut butter, all-fruit jams or jellies, and whole grain breads.

1 get some jelly

2 buy a jelly baby cutter

3 ct out a jelly baby from your jelly with your new jelly baby cutter

4 admire your jellybeby

5 eat your jelly baby

6 feel sorry that you only made one

Jam can't truly be "sugar free", as the fruits contain natural sugars, however, you CAN make "no sugar added" jams. You simply follow your standard recipes, and replace the amount of sugar it calls for with the proper amount of artificial sweetener. The sweetener you choose will have a conversion chart on the packaging. Do NOT substitute the same quantity of artificial sweetener for sugar. For instance, if it calls for 1 cup of Sugar, you would add, say, 1 tsp. of Splenda (this can vary, depending on the sweetener).

roxsana

A small amount of butter reduces the amount of foam created when cooking the jam.

A small amount of peanut butter won't hurt a dog and can actually help its coat to shine, but jelly contains too much sugar for a dog's system and shouldn't be given.