AntiSemitic Jelly?
Kevin Bjorke
anyway) because she says that her mother claims that Welch's are anti-
semites and that grape jelly is a patented product belonging to them. Thus,
she buys another brand of concord grape JAM.
kb
Phil Gustafson
[Followups to afu, but scaa readers might be interested if the Dundes reference
generates a followup.]
It's not uncommon for UL's to become jokes, or vice versa, and this idea
might be based on a uniquely lame series of jokes from the sixties. After
the peak of the elephant joke fad, grape jokes appeared, eventually generating
a name for a pretty decent rock group as well as some manifestly dismal
lines:
What are purple and don't eat pork?
Grape juice.
What are purple and don't eat pork and think Eisenhower is a Communist?
Welch's Grape Juice.
The reference is of course to Robert Welch, founder of the John Birch Society
and co-discoverer of the Trilateral Commission. Now I don't remember offhand
whether the JBS was or is openly antisemitic, but it certainly attracted
antisemitic sorts, and the fruitcake Welch might have gotten mixed up
with the fruit-processing one. Same family? Who knows?
I will check on Welch's ownership when I can find my copy of Milton
Moscowitz' fine book on corporations, but I would bet on its being some
megaboss conglomerate.
Meanwhile, check out the elephant and grape joke histories in Alan Dundes'
_Cracking Jokes_. According to Dundes, whites told elephant jokes because
they were too shy or polite to tell similar jokes about (then) Negroes.
Sheesh.
Any ethnic humor herein is presented for its historical value only.
Phil
Cynthia Kandolf
Other than to say that, IMHO, it's weird even by a.f.u standards, i
won't comment on the anti-Semitic bit since i don't have any concrete
proof against it. However, the second part is demonstrably false. In
the last package my mother sent me from the States, she included a
small jar of grape jelly - and it was _not_ made by Welch's. (It was
a store brand. My mother, last of the big spenders.)
The difference between jelly and jam is that jelly is made from the
fruit juice and contains little or no fruit pulp, while jam is made
from the fruit pulp. (Both of course contain sugar and other
fascinating ingredients.) While a specific process for making jam or
jelly may be patented, the products themselves are not. Both have
been made since long before anybody started commercially producing
them.
-Cindy Kandolf
ci...@lise.unit.no
Trondheim, Norway
Jeremy Nussbaum
|> Kevin Bjorke writes:
|> >My wife won't let me buy grape jelly (not when we're together at the
|> store,
|> >anyway) because she says that her mother claims that Welch's are anti-
|> >semites and that grape jelly is a patented product belonging to them.
|> Thus,
|> >she buys another brand of concord grape JAM.
I have no idea where the anti-semitic angle may have come from.
At any rate, grape jam, made from grapes rather than from juice,
is subject to the standard rules as any other fruit jam for being kosher.
Grape jelly, made from grape juice, is subject to the more stringent rules
of kosher wines, which derive in large part from its use in religious ritual.
It may be possible that the jam was assumed to be kosher but the jelly was assumed
not to be kosher.
John R. Ackermann
This may be a stretch, but the founder of the John Birch Society, which
has had its anti-Semitic moments, was Robert Welch. But his family money came
from Welch's candies, not fruit preserves.
John "With a name like Smuckers, it's <got> to be good" Ackermann
Andrew Bulhak
: The difference between jelly and jam is that jelly is made from the
: fruit juice and contains little or no fruit pulp, while jam is made
: from the fruit pulp. (Both of course contain sugar and other
: fascinating ingredients.) While a specific process for making jam or
: jelly may be patented, the products themselves are not. Both have
: been made since long before anybody started commercially producing
: them.
No; the difference between jelly and jam is that jelly exists in the
United States whereas jam exists in Commonwealth countries. Much like
the difference between fall and autumn and Jell-O(tm) and jelly.
-- acb [what's a troll anyway?]
--
Andrew Bulhak | Meh-na meh-na, doo DOO do-doo doo,
a...@yoyo.cc.monash.edu.au| Meh-na meh-na, doo-dodoo do
Monash Uni, Clayton, | Meh-na meh-na, doo DOO do-doo doo, dodoo-doo
Victoria, Australia | dodoo-doo, doodoodoo, do.
Gerald
I believe the business that the Welch of grape fame owned was sold to Nabisco
in the early 70s.
--
Gerald Ruderman
g...@vanward.ci.net
Stephen M. Webb
>Kevin Bjorke writes:
>>My wife won't let me buy grape jelly (not when we're together at the
>store,
>>anyway) because she says that her mother claims that Welch's are anti-
>>semites and that grape jelly is a patented product belonging to them.
>Thus,
>>she buys another brand of concord grape JAM.
>
>
>The difference between jelly and jam is that jelly is made from the
>fruit juice and contains little or no fruit pulp, while jam is made
>from the fruit pulp. (Both of course contain sugar and other
>fascinating ingredients.) While a specific process for making jam or
>jelly may be patented, the products themselves are not. Both have
>been made since long before anybody started commercially producing
>them.
As I understand it, in the US, the terms "jam" and "jelly" are used
interchangeably.
Here's a recepie for grape jelly, if you want to make it at home:
Take a couple of pounds of purple grapes (preferrably concord)
and smush them up and put them in a big pot.
Take 8 or 9 apples, cut them up skin, pips, and all and add them
to the pot.
Add enough water that you can see it through the fruit pulp,
and boil he whole lot for about 20 minutes. Don;t allow it
to boil over or you'll regret it.
Pour the whole mess into a muslin bag and suspend it over a big
bowl, allowing all the juice to drain out. Don't squeeze the bag
or the jelly will be cloudy. Let it drain about 8 hours but not
longer or it'll be infected (this won't affect the final flavour
but it can get pretty alcoholic pretty fast).
Bring the juice to a boil in a large pot. Add an equal amount of
cane sugar (preferrably white processed sugar so the grapey flavour
isn't masked). This is the cool bit because the juice will suddenly
go clear if you've done everything right.
Bring the liquid to a boild and continue heating until it reaches
about 220 degrees farenheit (use a thermometer).
Pour the jelly into sterilized jars, seal with wax.
This recepie works for me and it has no interesting ingredients. Be careful
with the hot liquid because it burns rather painfully.
OBUL: I paid Welch's $200 for this recepie.
--
Stephen M. Webb ------- Consider Whirled Peas ------- ste...@teleride.on.ca
Canada: a part of the United States where people are so smart they've never
paid any taxes to Washington.
Gregory Dore
->
-> Let it drain about 8 hours but not
-> longer or it'll be infected (this won't affect the final flavour
-> but it can get pretty alcoholic pretty fast).
->
Hmmmmmm ....
_/ _/ _/_/_/_/ _/_/_/_/ _/ _/_/_/ _/_/_/_/ _/ _/ _/_/_/_/
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
_/ _/ _/ _/ _/ _/ _/ /_/_/_/ _/ _/ _/ _/ _/ _/_/_/_/
_/_/ _/_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
_/ _/ _/_/_/_/ _/ _/ /_/_/_/ _/ _/_/_/_/ _/_/_/_/ _/_/_/_/
------------------------------------------------------------------------------
BTW: My employer, BNR, is not willing to pay me to spread corporate opinions.
The only opinions I'm willing to propagate (for free) are my own.
Charles L Isbell
|As I understand it, in the US, the terms "jam" and "jelly" are used
|interchangeably.
Oh my gosh, no. "Jelly" is most definitely *not* "jam." I *hate*
jam. Jelly, on the other hand, is wonderful.
Jelly has more sugar than jam and there are a bunch of other
differences, as well, at least in the US.
--
Peace, Unity, Power.
"We should develop anti-satellite weapons because we could not
have prevailed without them in 'Red Storm Rising'."
-- Vice President Dan Quayle
-\--/-
Don't just adopt opinions | \/ | Some of you are homeboys
develop them. | /\ | but only I am The Homeboy From hell
-/--\-
Stephen M. Webb
>ste...@teleride.on.ca (Stephen M. Webb) writes:
>|As I understand it, in the US, the terms "jam" and "jelly" are used
>|interchangeably.
>
>Oh my gosh, no. "Jelly" is most definitely *not* "jam." I *hate*
>jam. Jelly, on the other hand, is wonderful.
I take it back. I used to watch US TV when I was younger and they always
used the phrase 'peanut butter and jelly' referring to sandwiches, even if
they were peanut butter and jam. I've also been to restaurants in the 'states
where the term is used with liberal interpretation.
>Jelly has more sugar than jam and there are a bunch of other
>differences, as well, at least in the US.
I would disagree. The amount of sugar used affects the texture and the setting
ability of the pectin. If you make jams and jellies at home, you almost always
add equal parts sugar and pulp/juice. Of course, all bets are off on
commercial preparations. Between the edible oil, carageenan, guar gum, and
polysorbate-80, you're lucky if you get any fruit in there at all.
The only difference between jam and jelly is that the pulp is strained out of
jelly and left in in jam. Preserves and conserves are jams with less sugar
added and cooked longer (or better yet, take the pulp from making jelly and add
it to jam stuff without sugra, boil it down and you get fruit butter).
Charles L Isbell
|isb...@ai.mit.edu (Charles L Isbell) writes:
|>ste...@teleride.on.ca (Stephen M. Webb) writes:
|>|As I understand it, in the US, the terms "jam" and "jelly" are used
|>|interchangeably.
|>Oh my gosh, no. "Jelly" is most definitely *not* "jam." I *hate*
|>jam. Jelly, on the other hand, is wonderful.
|I take it back. I used to watch US TV when I was younger and they always
|used the phrase 'peanut butter and jelly' referring to sandwiches, even if
|they were peanut butter and jam. I've also been to restaurants in the 'states
|where the term is used with liberal interpretation.
Hmmm, yes, well, I can't really say. But I know lots of people who
won't eat jam but will eat jelly and vice-versa.
|>Jelly has more sugar than jam and there are a bunch of other
|>differences, as well, at least in the US.
|I would disagree. The amount of sugar used affects the texture and
|the setting ability of the pectin. If you make jams and jellies at
|home, you almost always add equal parts sugar and pulp/juice. Of
|course, all bets are off on commercial preparations. Between the
|edible oil, carageenan, guar gum, and polysorbate-80, you're lucky if
|you get any fruit in there at all.
|The only difference between jam and jelly is that the pulp is strained out of
|jelly and left in in jam. Preserves and conserves are jams with less sugar
|added and cooked longer (or better yet, take the pulp from making
|jelly and add it to jam stuff without sugra, boil it down and you get
|fruit butter).
Well, I defer to your superior jelly and jam knowledge since I can't
recall from where I got my beliefs. But I will say this: jelly
tastes better than jam! Jam sucks!
Now someone should explain marmalade.
--
Peace, Unity, Power.
"I must confess that, other than their own self-advancement,
I am at a loss to understand what it is that the so-called
black conservatives are so anxious to conserve."
- A. Leon Higginbotham, Jr.
Andrew Lewis
|> ste...@teleride.on.ca (Stephen M. Webb) writes:
|> |isb...@ai.mit.edu (Charles L Isbell) writes:
|> |>ste...@teleride.on.ca (Stephen M. Webb) writes:
|> |>|As I understand it, in the US, the terms "jam" and "jelly" are used
|> |>|interchangeably.
|> |>Oh my gosh, no. "Jelly" is most definitely *not* "jam." I *hate*
|> |>jam. Jelly, on the other hand, is wonderful.
|>
|>
|> |The only difference between jam and jelly is that the pulp is strained out of
|> |jelly and left in in jam. Preserves and conserves are jams with less sugar
|>
|> Well, I defer to your superior jelly and jam knowledge since I can't
|> recall from where I got my beliefs. But I will say this: jelly
|> tastes better than jam! Jam sucks!
|>
law as to exactly what terms refer to which as now and ever shall be is from
the US so all is right with the world.
Elsewhere we happen to refer to fruit and such preserved with sugar as
conserves, a conserve of boiled fruit and sugar as jam, and a semi-
transparent food made from gelatin and (often) fruit juice as jelly.
So when you refer to jelly, you are talking about what we call jam.
|> Now someone should explain marmalade.
Orange jam (well yes, you can also get lemon marmalade etc.) and often
made with Seville (bitter) oranges.
ObUL: Some non-US parents under the influence of US TV shows but suffering
under the same misapprehension as above, still make sandwiches for their
children using jelly crystals.
Andrew "Just like a jam sandwich only crunchy" Lewis