Klasifikovany wrote: definitely knife, teaspoon and spoon doesn't seem right to me. raspberry jam, the others tend to be chunky and that's not my cup of tea. (and i don't like blueberries) shockingly i used to like orange marmalade as a child, incomprehensive for me today
Orange marmelade is good, but some of them r disgusting so u never know while buying
Klasifikovany wrote: definitely knife, teaspoon and spoon doesn't seem right to me. raspberry jam, the others tend to be chunky and that's not my cup of tea. (and i don't like blueberries) shockingly i used to like orange marmalade as a child, incomprehensive for me today
Orange marmelade is good, but some of them r disgusting so u never know while buying
encrede wrote: depends on its thickness........ if its marmelad and thick, always knife. but maybe if its thinner like sylt (jam??????) id use spoon. mostly just for getting it out of the jar... for spreading i always prefer knife
Bimbo wrote: I do butter with a knife and then jam with a spoon so that I don't get any butter in the jam when I put the spoon back in, but if I didn't do butter I'd probably use the knife
provocative wrote: i think i'd just use what i feel like that specific day. i've used both spoons and knives, and none of it i prefer more than the other so...
MasileinDE wrote: knife (because I need a knife to put butter under the jam and there is no way I'm dirtying any more dishes than necessary, just need to be careful not to leave any butter and crumbs in the jam)
also I really enjoy blackberry, cherry, plum and raspberry (apple and quince are also amazing, but they are jellies)
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