Jelly or jam? If one was taken off the shelves, would anybody REALLY miss it?

I don't know about jelly. I've never seen it before.

Jam, I don't use it that often and most certainly not combined with a sandwich. In that context I wouldn't miss it.

However, I like to use Jam in cakes, muffins or cupcakes.But if taken off the shelves, you can still easily make jam yourself from scratch ;-)

They would both be missed by me....I would be forced to make my own. For me each have their role. I like the squiggly jelly on toast and biscuits but prefer the jam when using it as a spread for baking.

Jelly, which is made from just the juice of the fruit, is so very good on toast, or hot biscuits for breakfast. Whatever I eat for breakfast....scrambled eggs, fried eggs and bacon, oatmeal, hash browns...they all need a slice of buttered toast with jelly to make it complete.....and while eating that sausage and gravy....finish it off with a biscuit and jelly.

Love it with peanut butter on fresh home made bread.

Jam...which is made from pureed fruit...makes a great filling for cookies, a jelly cake roll, swirl in cheesecake, and filling for sweet rolls.

Most children would certain miss Grape Jelly. Adults, probably not so much. Me personally, Jelly not at all, but Jam & Preserves would definitely be missed.

Jelly and jam are 2 different things, actually.

Jelly just has the flavors of something (ie fruit juice added to pectin)

Jam has the real fruit in it.

Marmalade is a combo of the 2 -- it has fruit juice, and fruit/peel.

My family rarely eats the stuff, so we'd never miss it. In fact, we only ever eat jelly with PB and J sandwiches. Now, take away our peanut butter, and there will be an uprising...

you ever had a jam samich.......take to peezes o bread an jammmm 'em together