Fruit preserves spread made from sweetened fruit (or vegetable) juice—thus differing from jam by excluding the fruit's flesh—and is set by using its naturally occurring pectin, whereas outside North America jelly more often refers to a gelatin-based dessert, though the term is also used to refer to clear jams such as blackcurrant and apple. In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast. It is a clear jam, set with pectin from the fruit, and is made in the same way, by adding the redcurrants
Fresh Fruit and Vegetable Program snacks outside normal mealtime hours as dictated by the National School Lunch Program (NSLP) and School Breakfast Program. There are limitations on how produce can be prepared. Dip must be low- or non-fat, and cooked vegetables are to be limited to once a week. It is recommended to use pre-cut fruit and vegetable trays to ease storage and serving. , canned, frozen, and dried produce are not reimbursed under the FFVP, although there is a bill, Improving Child Nutrition and Education Act of 2016, with a provision that increases the FFVP's scope to include canned, frozen, and dried produce. The