As with jam, jelly is regulated; the FDA mandates that a product labeled jelly contain fruit juice and contain at least 65% sugar (which is why low-sugar products are labeled as fruit spreads).

Once the fruit is cooked, it’s strained, so that only the juice ends up in the jelly. That’s why the grape stuff you spread all over peanut butter in first grade was (and is) so clear.

Jam and jelly are two popular types of fruit spreads found in households around the world. They’re used interchangeably in many recipes, yet you may wonder what sets them apart.

Jelly. At one end of the spectrum, you have jelly. It’s the firmest, clearest fruit condiment around. Once the fruit is cooked, it’s strained, so that only the juice ends up in the jelly.

While some people consider fruit juice and soda equally unhealthy, others see juice as a much better choice. This article compares fruit juice and soda, based on the latest scientific evidence.

The Hawaii State Department of Health is warning residents of a voluntary recall of mini fruit jelly cups sold at specialty retailers due to a potential choking hazard. Richin Trading Inc. of ...

Use red, white or rose wine. (The NOLA.com / Times-Picayune archive) Today's recipe is from our 2001 files. It's a light dessert made with any kind of wine. The amount of sugar will depend on the ...