> And as for mixing it with jam*, well, that just seems to be a crime against nature. What sort of flavours of jam tend to be used? I've seen strawberry mentioned in this thread, but are there others?

Strawberry, raspberry, and grape are probably the most common. I wonder if you even have grape jelly (jam) over there. That's my mother's flavor of choice.

Anyway, mixing it with jam is what prevents the peanut butter from coating the roof of your mouth so ably. Americans are pretty clever sometimes.

> winter"Sounds disgusting"mute

Try it.

> *You do mean jam, right?

Yes. Anytime an American says "jelly," "jam," or "preserves" it all means "jam" to you guys -- the distinction is how mashed up the fruit is.


British->American Conversion Chart
----------------------------------
Jam -> jelly, jam, or preserves
Jelly -> gelatin (jello)

American->British Conversion Chart
----------------------------------
Preserves -> jam, with nearly whole fruit chunks
Jam -> spreadable jam, with small fruit chunks
Jelly -> jam, blended almost to homogenization
Peanut Butter and Jelly Sandwich -> here, the "jelly" could mean jelly, jam, preserves, or marmalade
Jello/Gelatin -> jelly