That is interesting - thank you. In many visits to US I had never heard anyone speak of 'jam' or seen it on the label of a jar. I suppose this is probably because the clear version without the fruit pulp is generally preferred over there: while here we like our fruity jams, unless, like redcurrant or cranberry jelly, they are being used as a sauce with meat — traditionally over here, we eat redcurrant jelly, as an alternative to mint sauce, with roast lamb, & cranberry jelly with roast turkey,

I just thought you guys over there might like to know this...