> Orange marmalade and apricot preserves are rare, at least around here, raspberry is more common, and strawberry and grape are most common of all. And if you want to see mixing of the two, try Goober Grape, it which they put PB and grape fruit spread(I'm not sure what kind) in the same jar, Aquafresh-style.

Do you mean "fruit spread that's grape flavoured" or "grapefruit spread"? I'm guessing the former...

> Mint jelly is not for sandwiches, but for (so I hear) lamb.

What sort of consitency is this? Mint sauce is common on lamb over here, but I can't imagine it being called a jelly.

> > *You do mean jam, right? Actually using jelly would be even more wrong. Jelly should be eaten with ice cream.
>
> Heh. Well, we have been known to put strawberry... something... on sundaes over here. I personally prefer hot fudge. :)

That would be a syrup, right?

> A thought occurred to me... what is your concept of these fruit spreads? We may be using the same word to mean different things.

Jam - boiled fruit and sugar, rendered down to a thick, sticky paste.

Jelly - semi-solid stuff, made by mixing gelitin with fruit juice.

Marmalade - much the same as jam, but with citrus fruits.

Conserve - Either jam or marmalade.

Preserve - A spiced marmalade, like a chutney for example.

> Nyperold

winter"I think those are right"mute