Fruit Preserves Around the World

In today’s post I want to explore the different fruit spreads that are made and enjoyed all around the world. How cool is it that food brings us together like this? Globally, we enjoy fruits and sugar – a classic combination – preserved and ready to be eaten with other foods.

Here are some of the fruit preserves I encountered – all of which look and sound delicious!

Cheong

Cheong is a variety of sweet foods such as fruit preserves, marmalades, and syrups in Korean cuisine. It is used in cooking, as a sweetener, a condiment, or as medicine. 

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Maesil-cheong is plum syrup made by sugaring ripe plums, and tea made with maesil-cheong is called maesil-cha (plum tea).

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According to Wikipedia, “it can be made by simply mixing plums and sugar together, and then leaving them for about 100 days. To make syrup, the ratio of sugar to plum should be at least 1:1 to prevent fermentation, by which the liquid may turn into maesil-ju (plum wine). The plums can be removed after 100 days, and the syrup can be consumed right away, or mature for a year or more.” 

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Mogwa-cheong is preserved quince which, similar to maesil-cheong, is made by sugaring quince. While maesil-cheong is typically used as a sweetener or condiment, mogwa-cheong is used in sauces and salad dressings. If used as a tea, it is called mogwa-cha (quince tea) and mogwa-hwachae (quince punch).

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Yuja-cheong is yuja marmalade made by sugaring peeled, depulped, sliced yuja. Like maesil-cheong, it is used as a sweetener and as a condiment. It can also be used as a tea base to make yuja-cha (yuja tea).

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Chutney

Chutney is a name for a variety of condiments and sauces in Indian cuisine. Examples include:

• Tomato relish
• Ground peanut garnish
• Yogurt
• Curd
• Cucumber
• Spicy coconut
• Spicy onion
• Mint dipping sauce

Chutneys  are commonly served alongside fresh ingredients or pickles, matured in the sun. Occasionally, medicinal plants are made into chutneys. Chutneys can also vary in flavor and color, resulting in them actually being served together. 

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According to Wikipedia, “in Tamil Nadu, Thogayal or Thuvayal (Tamil) are preparations similar to chutney but with a pasty consistency. In Andhra Pradesh it is also called Roti Pacchadi. In Kerala it is also called Chammanthi and in Telangana it is called Tokku. Thengai chutney, a coconut based chutney is the one being referred when only ‘chutney’ is said.”

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How are chutneys made? Typically with a mortar and pestle, or an ammikkal (Tamil). Spices are also typically added. Popular spices and ingredients added are as follows:

• Fenugreek
• Coriander
• Cumin
• Asafoetida
• Capsicum
• Mint
• Tamarind
• Imli
• Coconut
• Onion
• Prune

• Tomato
• Red Chili
• Green Chili
• Mango
• Lime
• Peanut
• Ginger
• Dahi
• Red Chili Powder
• Cilantro
• Apricot

Confit

The word “confit” comes from the French verb “confire,” which literally means “to preserve.” 

While confit can also refer to meat prepared in a similar fashion, fruit confit also exists and consists of either whole or pieces of candied fruit preserved in sugar.

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The fruit becomes fully infused with sugar, meaning larger fruits take longer to become fully candied.

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Side note: apparently you can also make garlic confit? Holy sh*t.

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Recipe for the garlic confit here: https://www.triedandtruerecipe.com/2019/11/23/garlic-confit-recipe/

Konfyt

Konfyt is a South African jam or fruit preserve. Based on research, it appears to be made from melon and/or watermelon, but not the flesh of the fruit – the rind!

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Quite a few recipes can be found online, and I am curious to read and learn more about watermelon konfyt.

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Varenye 

Varenye is a fruit preserve which consists of whole fruits, which is popular in Eastern Europe and the Baltic Region.

https://en.wikipedia.org/wiki/Varenye

While varenye is similar to jam, it must be noted that the fruits are whole. They are not macerated at all, and no gel agent is used to thicken the preserve.

https://en.wikipedia.org/wiki/Varenye

The syrup is typically transparent rather than colored because of this, as the color of the fruit is not tainting the syrup.

https://en.wikipedia.org/wiki/Varenye

While it is typically made with berries or other fruits, it can also be made with nuts, vegetables, and flowers, cooked in sugar syrup.

Pine cone varenye – https://en.wikipedia.org/wiki/Varenye

According to Wikipedia, even pine cones can be used! 

Murabba

Murabba is a sweet fruit preserve popular in South Caucasus, Centra Asia, South Asia, and the Middle East.

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It is made with both sugar and spices, as well as fruit. 

https://en.wikipedia.org/wiki/Murabba

Popular types of murabba include:

• Apple
• Apricot
• Gooseberry
• Mango
• Plum
• Quince

Slatko

Slatko is a fruit preserve from Bulgaria or Serbia, made of either fruit or rose petals. It is also traditionally a thinner fruit preserve, and popular fruits used include wild strawberries, blueberries, plums, and cherries. Although, I’m curious about the rose petal variety!

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According to Wikipedia, “the most usual types of slatko are those made of whole strawberries, slightly unripe skinned plums or sour cherries. Other fresh fruits like raspberries, sweet cherries, watermelon cubes, rose petals, quinces, grapes, figs, skinned apricot halves or quarters, peaches, blueberries, blackberries or redcurrants can also be used. If a plum slatko is prepared, walnut halves or almonds may be added to the mixture or even inserted into the plums themselves to replace the pits.”

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Which of these fruit preserves have you had, and which would you like to try? I think it is exciting to branch out and try foods I haven’t before, because the world is so big with so many things to experience.

Much love,
Melissa

Garlic & Onion Triscuits + Fig Jam = *heart eyes emoji*

Well, today I’ve got a “Perfect Pair” to share with you: Garlic & Onion Triscuits and FROG Jam. I apologize in advance for 1) my sh!tty photos, I was too excited eating these to set up good lighting and take quality pics and 2) the two Shrek references I couldn’t resist.

I stumbled upon this combination by mistake – I randomly wanted a snack in the middle of the day, and my dad had recently purchased these new Triscuits. I thought, maybe some jam might go good with these, but what flavor matches with garlic and onion? I ended up choosing the FROG Jam, and boy am I glad I did – the two go perfect together.

Let’s start with these delicious crackers – Garlic & Onion Triscuits, woven with poppy seeds. I’ve always been a fan of Triscuits – they have great flavor and texture, and are so easy to enjoy by themselves or with toppings.

If you want to buy this flavor for yourself, I found it on Amazon here: https://www.amazon.com/Triscuit-Garlic-Onion-Poppy-Seed/dp/B07MYL61T4

The flavor of these Triscuits is true to the name – a nice savory blend of garlic and onion. While it is a strong flavor, it’s not too strong. You can eat quite a few without feeling overwhelmed.

If you’re interested in different Triscuit/topping combos, there are a ton of recipes over at https://www.triscuit.com/ – between their social media pages, Pinterest, Instagram, Facebook, etc. you’re sure to find a recipe you’ll like.

I, however, went with the FROG Jam, which you can read more about here. Long story short, it’s a pretty figgy jam, so I’d say that’s the main flavor working with the garlic and onion of the Triscuits. Something about that sweet tang and the savory depth of the crackers just worked so well together.

Did I use a little bit too much jam, and did I eat a little bit too many of these? Yes… Did I get jam on my desk and lose quite a few minutes of work to snacking and cleaning up my mess? Also yes…

And I’d do it again! Actually, I did do it again, and ended up finishing most of the jam and crackers… oops.

#yolo

Much like Shrek and Fiona, the Triscuits and Frog Jam are a perfect pair…

Much love,
Melissa

Barnacle Foods Jam & Jelly Sampler

I last talked about Barnacle Foods over in my review of their absolutely lovely Blueberry Jam. But, I’d like to talk about them again today to share just how awesome this Jam Sampler is!

I did talk about Barnacle Foods a little bit in the Blueberry Jam post, but I’ll reiterate here. Matt and Lia, pictured above, are Alaskans dedicated to sharing locally grown, harvested, and foraged ingredients with their friends, family, and customers. Read more here: https://www.barnaclefoods.com/pages/about-us

We are stubbornly rooted, like a Barnacle to a rock, withstanding all challenging conditions of the coast the crashing waves, frigid wind in the winter, and the best days of summer, too.

https://www.barnaclefoods.com/pages/about-us

Now let’s talk a little bit about this sampler. It includes three jams, and is a great place to start if you’re interested in checking out their spreads. They also have a Jam and Jelly Box, which comes in a gift box if you’re feeling a little more fancy. Other samplers include a Kelp Salsa Sampler / Box, Bloody Mary Box, Alaska Box, Spicy Box, and Kelp Seasonings Box. Basically, if you wanna give some stuff a try, they’ve got you covered. You can check out all of their products online here: https://www.barnaclefoods.com/collections/all

The Blueberry Jam is my favorite of the three, and you can read my review on it here. Meanwhile, my Mama Jen who gifted me the sampler, loves the Spruce Tip Jelly. Here are descriptions of all three, which can be found here:

• Blueberry: as close as you can come to eating these rainforest blueberries straight off of the blueberry bush. WIld Alaskan blueberries burst with flavor and tartness. Hand-picked along the coast, this jam is a pantry staple.
• Spruce Tip: the true taste of spring in Alaska. A hint of citrus from the Sitka spruce tips makes for a sweet, fresh flavored jelly. Spread on toast, mix in a cocktail, or pair with your favorite cheese.
• Rhubarb: tart and fruity rhubarb make for a spreadable addition to a variety of dishes. Top vanilla ice cream or toast, use with poultry or spread and bake on salmon.

Which sounds the most intriguing to you?

Much love,
Melissa

You Got Muffins! My Stone & Skillet Delivery Arrived!

I’m super excited to let yall know that my Stone & Skillet English Muffins arrived safe and sound. Well, they’re all eaten now. But they were safe and sound when I got ’em, and you can probably guess that they were delicious considering I killed 3 packs in just a couple weeks…

First of all, can we talk about how cute the box they arrived in was? When I saw that it said “You got muffins!” on the side, I just about cried! How cute – it made me smile and laugh.

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They also gave me GOODIES! I got a Stone & Skillet magnet and sticker in the package, which is my favorite thing for companies to include. Free stuff? Hell yes. I popped that magnet right on the fridge and I’m going to pop the sticker onto my laptop. 😉

And here are the English Muffins themselves. From left to right, the Roasted Herb & Garlic, Pumpkin Spice, and Lemon Blueberry. Just quickly: Roasted Herb & Garlic is savory and delicious; Pumpkin Spice is aromatic and warm; Lemon Blueberry is the most perfect thing in the world.

While I’m using photos of the Lemon Blueberry here (and it’s my fav), the following is going to be a general review of the muffins themselves, not the separate flavors. That’ll come later, in separate posts, as I churn ’em out.

As you can see, these babies are THICC. Like, inspired-me-to-create-this-GIF-just-for-this-blog-post type thicc:

Anyway, when you cut these babies open, you can see all the goodness inside. In this case, the blueberries, but in the case of the other flavors you can see the herbs, spices, etc. and smell every ingredient and ounce of love folded into that dough.

Now once you toast ’em, that’s when the real magic happens in my opinion. They toast up so beautifully, become absolutely golden and crispy on the outside, and then when you bite into them? Soft, chewy, and just absolutely delicious. The texture is perfect.

As a vessel, 10/10. They are sturdy – much sturdier than Thomas’ English Muffins, which I also love. And because of their thiccness, they really hold their own up against any topping you load them up with. They truly act as a companion to toppings, rather than as /just/ a vessel which I really appreciate.

More on toppings later… cus these muffins are so good they deserved a post all on their own.

Much love,
Melissa

Thomas’ English Muffins

I’ve just gotten done writing a blog post about Stone & Skillet English Muffins, and how excited I am to receive my order… but now I think it’s time to give a little bit of credit to the OG of English Muffins, Thomas’ English Muffins.

As a disclaimer, I’m biased – these things are my favorite. I’m a big fan of the nooks and crannies, which give james, jellies, and butters little spots to seep into. English Muffins truly know how to soak up flavors while still being substantial and holding their own.

Thomas’ English Muffins have been around forever. And for good reason. It all started in 1880, when Samuel Bath Thomas created the Original English Muffin which included the famous “Nooks & Crannies” we all know and love today: “He used a secret process that included griddle baking to create a muffin that was crunchy on the outside and soft on the inside. He later opened his own bakery in New York City in 1880.” (https://thomasbreads.com/about-us)

The original Nooks & Crannies^® English Muffin toasts up crunchy on the outside and soft on the inside.

https://thomasbreads.com/products/original-english-muffins

The distinctive taste, texture and flavor of Thomas’ English muffins come from the “Nooks & Crannies” way of griddle baking. This process, unchanged since day one, uses quality ingredients to make the distinctively coarse-grained, yeast-raised dough. They are split, not sliced, to keep the unique, toast-up-perfectly texture.

https://thomasbreads.com/about-us

In my opinion, English Muffins are a heartier vessel for jams and jellies – they offer a meatier texture than toast, with a more substantial mouthfeel than bread. Despite the fact they are typically smaller than slices of bread, I still feel like they are just as filling and are really able to complement jams and jellies in a way that toast doesn’t – while they are both neutral flavors that allow jams and jellies to shine, there is something about the way that an English Muffin holds a fruit spread that really gives it that extra ~oomph.

Much love,
Melissa

Stone & Skillet English Muffins!

“I wasn’t really expecting to spend $20 on English Muffins today, but here we are.”

Me, five minutes ago.

While catching up with a coworker this morning, I mentioned the fact I’d started a blog about jelly. He followed up by asking what my favorite type of jelly is, and what my favorite thing to put it on is.

I quickly replied, “Raspberry, English Muffin.”

When I asked him the same question, he said, “Orange Marmalade, on a Whole Foods Stone & Skillet Everything English Muffin.”

He immediately linked me to their website, and I’ve never been more excited about a selection of English Muffins in my life.

Check out their website here: https://www.stoneandskillet.com/collections/stone-skillet

Now, while my coworker recommended the Everything flavor, I opted to order the Pumpkin Spice, Lemon Blueberry, and Roasted Herb & Garlic flavors. The total came out to $28 because of shipping, but ya know, YOLO.

Product image	Description	Quantity	Price
1	Roasted Herb & Garlic English Muffin1 Pack (4 muffins)	1	$ 6.00
1	Lemon-Blueberry English Muffin1 Pack (4 muffins)	1	$ 7.50
1	Pumpkin Spice English Muffin1 Pack (4 muffins)	1	$ 6.00

Description	Price
Subtotal	$ 19.50
Shipping	$ 8.54
Total	USD $ 28.04

Prices? Not bad at all. I’m assuming they’re gonna be delicious, and trust me I will update yall once I get these muffins and devour them. But for now, I want to point out this awesome jam box that Stone & Skillet has available!

https://www.stoneandskillet.com/collections/stone-skillet/products/the-official-stone-skillet-jam-box

This really just goes to show that Jam and English Muffins are meant to be, best friends, soul mates, twin flames, whatever you want to call it. The Official Stone & Skillet Jam Box is $50 USD, and includes:

The Official Stone & Skillet Jam Box

• One Bag of Stone & Skillet Sliders
• One Bag of Stone & Skillet Whole Wheat English Muffins
• One Bag of Stone & Skillet AMAZING Blueberry English Muffins
• One Bag of Stone & Skillet Original English Muffins
• One Jar of Orange Marmalade
• One Jar of WILD Maine Blueberry Jam 

Now, while I didn’t purchase this box this time, it’s definitely in the cards for the future. But I couldn’t resist hopping on here and writing about it, because I’m super excited to try the muffins I did order.

What do you think, would you try these muffins as a vessel for your favorite jams and jellies? How do you feel about flavored muffins? There are definitely pros and cons — while they add flavor to the meal as a whole, it can be tricky to pair up flavors of muffins and jams that work well together rather than fight each other. But, we will see. 😉

Much love,
Melissa

Fruits of the Forest Jam from Wightman Farms

Today let’s talk about this ethereal jam from Wightman Farms, Fruits of the Forest!

I mentioned in my post about Wightman Farms that when I first laid eyes on this jam, I couldn’t help but think of fairies and enchanted forests. One of my favorite aesthetics.

Now, what are the “fruits of the forest,” you may ask? Well, according to the ingredients, this jam is a blend of apples, strawberries, red raspberries, blackberries, and rhubarb. All fruits that I thoroughly enjoy. I like that this jam is fruits of the forest, not berries of the forest – although, I might like a jam that promises that, too 😉

TW: calories mentioned in below image.

Today I decided to spread this jam on a good old English Muffin, a great vessel for fruit spreads. The classic nooks and crannies really absorb the jam, and provide a great base for you to experience the flavors.

As you can see, the jam is a dark red shade, likely due to the mix of red fruits and darker fruits involved. There are also small seeds sprinkled about, likely from the different berries. While the seeds are visible, they didn’t provide excess texture – this jam was smooth and thick, while also spreadable. It did not fall out of the jar, though, when tipped to the side.

You’re probably thinking, okay Melissa, so what did you think of this jam? Well, it’s delicious. The best way I can describe the flavor is that the apple really shines through and is beautifully complimented by the accompanying fruits.

It immediately tasted “warm” to me, but I soon realized it was just the apple flavor reminding me of a cozy Autumn day like when I eat apple butter. As I tried to focus in on the flavors, I slowly noticed that each of the fruits took their own turns enhancing the flavor of the apple. You get tanginess, sweetness, and yet a mellow flavor – nothing is overpowering, they all work harmoniously to provide a balanced and delicious jam.

It isn’t quite an apple jam and it isn’t quite a mixed berry jam – it is quite literally a fruits of the forest party-in-my-mouth jam.

Let’s just plan a fairy tea party and eat this jam on croissants all day.

Much love,
Melissa

Frog Jam vs. Apple Butter – Wightman Farms

Today we’ll be talking about two fruit spreads that both remind me of Autumn – and as Autumn is my favorite season and it is fast approaching, I am very excited to share these warm, comforting flavors with you!

Grab your chai lattes and scarves, and get ready for a VERSUS!*

*No frogs were harmed in the writing of this blog post. 😉

In today’s match we have Apple Butter vs. FROG Jam – a classic favorite and a new, unique, intriguing blend! Who will come out on top?

The Apple Butter isn’t a stranger to any of us – it’s hard to go wrong with such a delicious and classic staple. Warm, comforting, with a touch of cinnamon, apple butter was one of my favorites growing up and that hasn’t change as an adult.

FROG Jam, on the other hand, is new to me – it promises flavors of Fig, Red Raspberry, Orange, and Ginger. I personally love all of these flavors, and I imagine this jam would go good with some goat cheese.

As yall may or may not know, my favorite way to test out jams and jellies is by spreading them on some plain toast. I popped two slices of white bread into the toaster, burned one, and then got to spreading:

On the left is the FROG Jam, which is slightly see through, thick, and a light orange shade. The Apple butter is looser yet darker in color, very classic texture for an apple butter.

While both were absolutely delicious, I’d say the clear winner is… drum roll please…

APPLE BUTTER!

This is largely due to the fact that the FROG Jam promised me a lot of different flavors and simply didn’t deliver all of them. Had this jam been labelled as fig jam, I’d have been much happier, but I just didn’t taste the raspberry and ginger enough. Because of this, I was disappointed. Will I still eat this FROG Jam? Hell yes, it’s great. Was the Apple Butter better? Also hell yes. 😉

Much love,
Melissa

Jams and Jellies of Cape May, New Jersey

Hi my fellow jam and jelly lovers! 🙂

Even though 2020 is quite different than past years of my life, it is still the summer time. With my vacation days at work building up, I decided to take a week off to enjoy what is left of the summer.

We didn’t have too many options for fun activities given the pandemic, but here in Jersey the summer wouldn’t be complete without a trip down the shore. Thus, we decided to head down to Cape May, New Jersey, one of my favorite beach spots.

Photo credit: https://www.capemay.com/

I didn’t expect to run into so many jams and jellies while on vacation, but surprise surprise, I did! My dad kept telling me “stay out of this aisle, there’s jam here!” to avoid me buying any.

While I didn’t end up purchasing a ton of new jams and jellies (my wallet thanks me), I did take some photos of what I ran into so that I could share here. 🙂

The first jams and jellies I encountered are some really cool sounding ones from the Beef Jerky Outlet over in Washington Street Mall. You can check out their website here: https://www.beefjerkyoutlet.com/cape-may

Photo credit: here

Here, I found Smokey Onion Mustard, Hot Pepper Raspberry Preserves, Blueberry Bourbon Pecan Jam (!!!), and Hot Pepper Bacon Jam.

I was most tempted to buy the Hot Pepper Raspberry Preserves because not only do I love raspberries, but as you know from my past posts, I’m really into spicy jams lately! The Blueberry Bourbon Pecan Jam intrigued me because I am curious if there are pecans in the jam. While the Bacon jam sounds AWESOME, I’m a vegetarian so I had to pass.

Next are some jams from Stonewall Kitchen that I ran into at the Sunset Beach Gift Shop.

Photo credit: https://www.facebook.com/Sunsetbeachgifts/photos/a.10151696715875351/10158609552130351

You can check out Sunset Beach carrying Stonewall Kitchen products here: https://www.facebook.com/Sunsetbeachgifts/posts/we-proudly-carry-stonewall-kitchen-gourmet-food-items-at-sunset-beach-gifts-stop/10157128673565351/ and Stonewall Kitchen here: https://www.stonewallkitchen.com/

So many of these stand out to me, I wanted to buy one of each. Champagne jam … strawberry vanilla … lemonade … spicy chili bacon?!

I also ran into Elki Scandinavian Delights jams at another gift shop, which really tempted me! While I didn’t buy any in person, I might buy some online because I am curious to taste them. You can check out Elki here: https://www.elki.com/store/category/jam-preserves

For over 180 years, Scandinavian Delight spreads from ELKI have been made in exactly the same way, from the same time-honored traditional recipes. The result is a wonderful, truly delicious home-made taste. Starting with choice, ripe fruit and fresh berries, picked wild and by hand whenever possible, these spreads are prepared slowly and gently, without boiling. This allows the fruit and berries to retain more of their natural flavor, color and sweetness and requires substantially less sugar to be added than regular preserves. Large morsels of fruit or whole berries infuse each jar.

https://www.elki.com/store/category/jam-preserves

The two I really wanted to try are the Lingonberry and Boysenberry.

Which of these jams or jellies sound most intriguing to you? Would you have bought any if you were me?

Much love,
Melissa

Most Popular Jams, Jellies, & Preserves

When I think of jams and jellies, the first flavor that comes to mind for me is grape.

Grape jelly is a classic – it never fails to taste delicious when spread in between two pieces of white bread alongside some smooth peanut butter to make the all time great sandwich, the PB&J.

Photo credit: https://en.wikipedia.org/wiki/Peanut_butter_and_jelly_sandwich

But just because PB&Js are so popular, does that mean that grape jelly is the most popular fruit preserve in America?

Some other contenders for me are strawberry jam and orange marmalade. These little pre-portioned jellies are a staple on diner tables here in New Jersey.

Photo credit: https://www.webstaurantstore.com/smuckers-concord-grape-jelly-strawberry-jam-orange-marmalade-5-oz-portion-cups-case/125PC0800.html

While I don’t really like grape jelly that much, I started this research assuming it would end up being the most popular flavor in America.

However, I was shocked to find out that it’s not. According to Statista.com, the most popular flavor is actually strawberry, with grape coming in second place!

Photo credit: https://www.epicurious.com/ingredients/taste-test-strawberry-jam-article

This data was calculated by Statista with a survey time period of 2011 to 2019 based on “the U.S. Census data and Simmons National Consumer Survey (NHCS).” They found that 163.97 million Americans consumed strawberry preserves in 2019 — that’s a lot of people, and a lot of jam & jelly! (x)

Photo credit: https://www.youtube.com/watch?v=F7Gsr5_EBvE

Statista won my English major heart by (sorta) quoting Shakespeare: “Strawberry jam or no strawberry jam, that is the question.” (x)

Photo credit: https://theviewfromsarisworld.com/2015/10/14/the-not-quite-nihilistic-question-to-be-or-not-to-be/

Check out this great quote from Statista, which I can’t help but copy and paste in nearly its entirety:

“U.S. households eat mostly strawberry jams, jellies, and preserves, followed by grape flavored ones. But what makes them choose these flavors over raspberry, blackberry, apricot, blueberry, or cherry jam? It is that consumers really prefer strawberry jam, or is it because strawberry and grape jams are dominant on most grocery store shelves? Does it have to do with color or taste? Or maybe people just like strawberries. It might be possible that most strawberries which are cultivated each year end up as jams, jellies and preserves.

Or maybe preference has more to do with the brand and their marketing of strawberry jam, which makes it more appealing to consumers than other types. … it is also very likely that consumer preferences are influenced by advertising.”

https://www.statista.com/statistics/280744/us-households-most-eaten-flavors-of-jams-jellies-and-preserves-trend/

Interestingly, according to fsrmagazine.com, it looks like Statista listed grape as the most popular back in 2017. (x) Does this mean that within the last three years, strawberry beat out grape? What changed in the last three years that made strawberry spike in popularity?

Well, according to tastewise.io, the consumption rate of strawberries is growing at a rate of 42.87% annually. (x)

Photo credit: https://www.goodfon.com/wallpaper/romantic-liubov-heart-love-strawberry-wood-fresh-berries-iag.html

To clarify, popularity doesn’t equate to quality – what jelly and jam we each individually like best has to do with our own personal preferences, and doesn’t coincide with popularity. While strawberry is currently more popular than grape, that doesn’t necessarily mean strawberry is “better” than grape. I mean, to me it is. But I don’t like grape jelly, lol.

Sources and Further Reading:

• https://www.statista.com/statistics/280744/us-households-most-eaten-flavors-of-jams-jellies-and-preserves-trend/
• https://www.fsrmagazine.com/sponsored/what-best-jelly-flavor
• https://www.statista.com/statistics/278148/us-households-most-eaten-types-of-jams-jellies-and-preserves/

Much love,
Melissa