Posted: 15/09/2013 at 12:47
Tajke it you've never made any Diddy lol
Ok definition.....Jam = whole fruit good for things like strawberries, rapsberries etc.
Cheese = pulp of fruit. You do this by pushing cooked fruit through a sieve. Good way to do damsons, plums etc where you dont want big chunks of skin in the mix.
Jelly = Through a jelly bag or piece of muslin. Gives you a tinted but clear jelly. Good for apples, crab apples, quince etc which as a jam can be a bit too thick and you would have to sort out pips, skin and such.
A lot can depend on your personal preference as well. I like to make a mixture of all 3. Makes for nice variation when given as presents.