Welcome to a new theme for 2017! Tuesdays will now be a time when I confess some “secret” and invite you to do the same!
THE TRUTH IS…
I can never keep track of the difference between jam, jelly, preserves, marmalade, or currants. Not only do I not understand flavor differences, I also don’t know the difference in textures. Surely one spreads easier on bread? I feel like I need to conduct an actual scientific experiment on this. I’ll be the crazy lady buying jars of jelly like substances.
But then what would I do with the ones that aren’t the “winner”? Maybe there’s a test I can sign up for. Does Smuckers conduct taste tests?
And the real truth is, that as much as I don’t have an opinion between the types of jarred substances I spread on my bread, I have very specific opinions about which flavor goes on which bread or for which use. Strawberry is only for butter and bread. Grape is for peanut butter. Apple butter is the best for biscuits, please and thank you, ma’am. Apricot is a favorite for breakfast croissants.
Well, I’ve spilled my neurotic secret. What’s yours?