The difference between jams, jellies, and preserves depends on the fruit. Jams are made from puréed fruit, jellies are made from fruit juice, and preserves are made with larger chunks of fruit.

Other related terms include fruit butter, fruit curd, conserve, chutney, confit, and marmalade.

Jams and jellies usually use pectin to achieve the desired thickness.

Astronauts at NASA can enjoy peanut butter and jelly (or just jelly) sandwiches, but instead of bread, they use tortillas so there are no crumbs.

A cookbook from Roman times shows that jellies were made during that era as well.

In the UK, a “jelly” can often refer to gelatin or Jell-O.

Since many jellies are plant-based, they are usually cholesterol-free.

The earliest peanut butter and jelly recipe dates back to 1901, and the jelly used was crab apple jelly.

Because peanut butter and jelly sandwiches were included in soldier rations during WWII, their popularity boomed once the boys in green returned home.

Peppers are sometimes used in jellies, such as habaneros, which bring sweetness and heat to a unique mix.

A currant jelly named Bar-le-Duc is called the “caviar of jellies” due to its artisanal nature and limited supply.

When sugar was prohibitively expensive, making jellies and jams was usually reserved for the wealthy.

Stephen Curry staged a protest to bring back jelly to his NBA team when the diet standards were changed, so he could have a peanut butter and jelly sandwich.

During the Emmy Awards, Jimmy Kimmel passed out 7,000 peanut butter and jelly sandwiches to the crowd.