Jam, Jelly, and Marmalade

Jelly is a mixture of water, gelatine and flavouring. Gelatine is extracted from the skin, bones, and connective tissues of animals, so not suitable for vegetarians and vegans.

Politely ask them to move and quickly clean it up. Or, clean around them (if this can be done without disturbing them).

this is an easy question. i just looked it up and 7 out of 12 people like strawberries!

8 grams per package

ORANGE MARMALADE 4 oranges

1 lemon

1 quart of juice and pulp

2 quarts water

sugar Slice oranges and lemons is thinly as possible. Add the water and allow to stand covered in the refrigerator for 24 hours. Cook over low heat until the rinds become tender. Cool and cut rinds into small pieces. Place in refrigerator and allow to stand another 24 hours. Measure out fruit. To each quart of fruit add 1 quart of sugar. Bring to a boil, then reduce heat and simmer until marmalade thickens and the oranges are clear. Ladle into hot sterilized jars and process in a boiling water bath for 10 minutes.

This is a 6 carbon sugar containing a Ketone group, such as fructose. Fructose occurs in invert sugar, honey and a great many fruits used in food stuffs, thus it occurs in jam

the basic ingredients of a jam are the pulp of the fruit, sugar and the preservative. Preservatives differ according to the fruit used. citric acid can be used to prevent crystallization of sugar.

The cost for a jar of honey varies depending on the size of the jar, the type and quality of honey, the type of store it is purchased at and the geographic location where the purchase is made.

A standard 12 ounce jar of clover honey, purchased at a chain grocery store in the US will cost between $2 and $3, however, specialty honeys such as mesquite, orange blossom or buckwheat honey can cost more than double that.

49 kkal - 1 tablespoon

This clear, fragrant jelly, made from the pulp and rinds of citrus fruit, is a 17th century innovation; the original marmalade was made from quince or apple, rather than citrus. There is a widespread myth that says the word marmalade came from the French "Marie malade" (illness of Marie), because it was one of the few things that Mary, Queen of Scots could eat when she was ill. But the idea that a French expression would be adopted by the Scots to describe their queen's preferred food seems a little far-fetched, doesn't it? Actually no it does NOT. Mary Queen of Scots was raised in France at the French court , and was briefly Queen before the death of her young husband and her return to Scotland. Her mother who was Regent of Scotland in her absence, for years, was also French. Mary was a much admired and famous figure from her youth and it would not be surprising if her name became associated with a particular food or other item that she favoured. The word's actual history traces back through French to the Portuguese marmelada (quince jam), from marmelo (quince). Marmelo came from the Latin melimelon (an apple grown from a tree that had been grafted onto quince roots), from meli- (honey) and -melon (apple). (So why is a melon not an apple in English? The English melon, the gourd-like fruit of a cucurbit vine, came from a contraction of the Latin melopepo, or apple-gourd.)

most glazing agents and gelling agents consists of gelatin, glucose syrup, carnuba wax and beeswax. but the ingredients vary.

cause your a bi****

No it does not, you need something acidic like citrus fruit to stop it from setting.

a very long time

voulez-vous coucher avec moi se soir 2X= do you wanna sleep with me tonight.

Yes they can. Some revolvers have firing pins that get bent or dirty.

******

In addition, bad ammunition can leave a bullet stuck in the barrel, or a cartridge can bind the cylinder, keeping it from turning.

Its got the same consistancy of butter, but its made of peanuts.

Yes, because it must be preserved.

Aspic. Its a Gelatin made from a meat stock or consomme.

A jam includes the flesh of the fruit (a jelly includes only the juice); technically, both jams and jellies are kinds of preserves, but people often think of a preserve as including the whole fruit (no pits) where the fruit retains its shape, whereas a jam is smooth.

Most lollies such as lolly worms, gummy bears, marshmallows, etc. contain gelatine. If you want to know which products contain gelatine, look at the ingredients on the confectionary packaging.

Eating a peanut butter and jelly sandwich is much more complicated than it may seem. From the time the sandwich enters your body to the time it leaves, your digestive system works hard to break down the food particles into smaller molecules that are able to be absorbed by your cells.
The first step in digesting a peanut butter and jelly sandwich starts when you put it in your mouth. This is called ingestion. Your teeth begin mechanical digestion by grinding up the sandwich into very small pieces. Next, the enzymes in your saliva start chemical digestion by breaking down the carbohydrates located in the bread and some in the peanut butter and jelly. Then, your food is swallowed and pushed by your tongue to the back of the mouth where it enters your esophagus. Your esophagus will carry the mouthfuls of the sandwich down to your stomach. When this happens, the pathways up your nose and down to your lungs are closed off. Your epiglottis, which is a small flap of tissue in your throat is pushed down by the food to close off the trachea so the food does not enter your airway. The next step of digestion is in your stomach. When the peanut butter and jelly sandwich arrives at the stomach, mechanical digestion is continued when muscular movement of the stomach churns the sandwich. As muscles in the stomach wall contract and relax, the sandwich is mixed with gastric juice containing hydrochloric acid, pepsinogen, and water. The hydrochloric acid kills any bacteria in the sandwich. The chemical digestion is continued in the stomach when pepsin enzymes break down the protein from the peanut butter and some protein from the bread into smaller, amino acid molecules.
After your stomach breaks down the protein in the bread and peanut butter, muscular contractions of your stomach walls push the mushy sandwich into the small intestine. Most of the chemical digestion occurs here. Several different types of enzymes are released. The liver and pancreas help the small intestine produce the enzymes needed to break down the food molecules. Your liver helps break down the fat located in the peanut butter and the small amount of fat in the bread. Your liver produces bile which digests fat. The bile is stored in your gallbladder until it is needed. Bile breaks down the fat into smaller droplets during the process of emulsification. Your pancreas produces several enzymes including amylase, lipase, and protease. Now, the sandwich is very different. The starch that was in the bread and the carbohydrates in the jelly have been changed into simple sugar molecules. The protein molecules from the peanut butter were turned in amino acids, and the fat from the peanut butter and bread changed into glycerol and fatty acid molecules. The molecules are now small enough to be absorbed by diffusion through villi in your small intestine into the blood vessels. The food molecules can be carried to all the cells once they are in the blood to carry out their specific job.
The last step of digestion occurs in your large intestine. Almost all of the useful nutrients from the sandwich were absorbed in the small intestine. All of the remaining material from the peanut butter and jelly sandwich are passed on to your large intestine. Once there, water from the remaining material is reabsorbed into your body. Then, the muscles of your rectum force feces out through your anus, which is your last body part involved in the digestion. This process in your large intestine was called egestion.
In about the twenty-four hours it took for your body to digest the peanut butter and jelly sandwich, several of your organs and other body parts worked together. They broke down the sandwich so your body can have the nutrients it needs for survival.

* Allow gelatin to set until completely firm, several hours or overnight.

* Before unmolding, dip knife in warm water and run knife around edge of gelatin to loosen.

* Dip mold in warm water, just to rim, for 10 seconds.

* Lift from water and gently pull gelatin from edge of mold with moist fingers. Place moistened serving plate on top of mold. Gently remove mold.

It was actually Brian Griffin from Family Guy. If you want to know what episode just let me know. :)