What’s your most controversial opinion?

so you eat peanut butter and jam sandwiches but you just call it jelly??

When I was a child, I'd fill grocery bags with pears and plums and damsons from the trees in our yard, and my grandmother would make preserves for me. Now I'm wondering if Grandma was too lazy to make jam, but after reading this thread, I'm not sure I know what jam is anymore. :unsure:

Picking back up on the less controversial topic of abortion, I strongly believe that . . . :sneaky:

*Pulls out recipes from the country*

Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly.
Jam: Jam is made with mashed fruit.
Preserves: Preserves have whole fruit or large pieces of fruit

if we can't agree on the jam/jelly/preserves debate, can we at least agree that toast & jam (or whatever you call it) is better than bread & butter?


I have PB & Nutella much more often than PB&J. The PB plus the cocoa flavor in the Nutella almost makes it taste like a Reese’s PB cup in sammich form! Sometimes I even add half a sliced banana, or sliced fresh strawberries, if they’re in season.

For the sake of brevity, the J can refer to jelly, jam or even preserves - interchangeably. When I do use jarred fruit stuff, my favorites are either strawberry preserves or Knott’s seedless boysenberry jam, which was sadly discontinued recently when Smucker’s bought them out.

As far as toast & jam vs bread & butter go: I actually like toast with butter AND jelly/jam/preserves once in a while…particularly on sourdough. The sour dough, the salty butter and the sweet fruit stuff just hit all the right notes together. And speaking of jarred fruit stuff: apple butter is pretty good on toast too.

What I REALLY don’t get are marmalade, marmite and vegemite. I don’t think reading about the -ites can really convey the flavor profiles to someone like me who has never tried them before. I would try them, but am skeptical as to whether I’ll actually like them.
 
I have PB & Nutella much more often than PB&J. The PB plus the cocoa flavor in the Nutella almost makes it taste like a Reese’s PB cup in sammich form! Sometimes I even add half a sliced banana, or sliced fresh strawberries, if they’re in season.

For the sake of brevity, the J can refer to jelly, jam or even preserves - interchangeably. When I do use jarred fruit stuff, my favorites are either strawberry preserves or Knott’s seedless boysenberry jam, which was sadly discontinued recently when Smucker’s bought them out.

As far as toast & jam vs bread & butter go: I actually like toast with butter AND jelly/jam/preserves once in a while…particularly on sourdough. The sour dough, the salty butter and the sweet fruit stuff just hit all the right notes together. And speaking of jarred fruit stuff: apple butter is pretty good on toast too.

What I REALLY don’t get are marmalade, marmite and vegemite. I don’t think reading about the -ites can really convey the flavor profiles to someone like me who has never tried them before. I would try them, but am skeptical as to whether I’ll actually like them.
You should definitely try marmalade and marmite toasted with butter. It’ll change your breakfast life. Stay away from vegemite , it’s gross.
 
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