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>>>BTW, by "jelly" do you mean that which wobbles and comes from a mould, or a fruit preserve you spread on bread. I think what to us is jelly, to you is jello, and what to you is jelly to us is jam. :-)
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>>Well, we have jam, jelly, and Jello. Not to mention marmalade (which personally, I detest). I'm not entirely sure of the difference between jam and jelly, but in general I think jam is fruit boiled with sugar, and jelly is fruit juice boiled with sugar. Jello is really a brand name.
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>Jam uses pectin to coagulate it all together, and you get the seeds and little lumps of soggy fruit in it. It will ooze slowly.
>Jelly is homogeneous, smooth, transparent and stiff (bit like me :-) and wobbles, and doesn't ooze.
>Marmalade is like jam but made from citrus fruits (hence the rind). I have to agree with you on that. If the good Lord had meant us to eat marmalade (with rind) he wouldn't have given us the wince reflex :-) Mind you, lime marmalade (no rind -mind) (esp. made by "Roses") is very tasty.
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>>Finally, marmalade is a sort of jelly with fruit rind suspended in it in order to make it decorative and inedible. Marmalade and Christmas cake are distantly related fake foods. Christmas cake, however uses pieces of brightly coloured plastic in lieu of actual fruit and buries them in a dense cake-like substance to be used as a very festive looking doorstop. If you are lucky enough to have two of them, you can use them as bookends. They've been known to last longer than the pyramids.
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>You're exagerating a bit: they could only have lasted since the time of Christ! :-)
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>Do you have "mincemeat" over there? It's used in mince pies, but there's no meat - it's all preserved rich fruits (dates, raisins, currants, etc.) mashed up ... but with bits of rind in it. Very sweet and delicious but gives me belly-ache.

Unfortunately, yes, we do have it. Not me personally, of course, but in general.