|Roma food mill|
Jam and jellies are differentiated by the clarity of the product based on the amount of pulp used. Jam is usually cloudy and thick, filled with pulp and fruit skins for texture. Jelly tends to be clear, or colored but still translucent. Both can be used on sandwiches, stirred into breakfast oatmeal, as a layer in a yogurt parfait, or as a component in a dessert.
|Wild blueberry jam on scones|
|Autumn olive jelly, not totally clear, but not pulpy|
|Commercial onion jam, wild ramps jam|
|Beautiful violet jelly|
|Delicate black locust jelly|
|Japanese knotweed jelly|