Drawn by the pretty slashes of blood red that added a pop of color and heat to plain water crackers at the bustling sampling counter in our suburban Trader Joe’s, we were in for a pleasant surprise. That taste of hot pepper jelly was quite a revelation for our spice-accustomed taste-buds. The jammy sweetness rushed to hit our tongues, tempered with hints of chillies and a lovely peppery aroma, the vinegary acidity nicely rounding off the flavors. Jelly, we then learnt, is usually made from fruit juice, unlike jam or preserves that have pulp or pieces of fruit in them. It is a little thicker than jam and of course, in its most popular avatar – grape jelly – along with peanut butter, it makes up America’s most loved lunchbox sandwich, the PB&J. It is hardly a surprise then that between jelly, jam and preserves, it is usually the jelly that has the maximum percentage of sugar content.