Strawberry jelly is a very strong solution of sugar (Basically 90% sugar, 10% water). By contrast the cytoplasm in bacteria is a much weaker solution...

Strawberry jelly is a very strong solution of sugar (Basically 90% sugar, 10% water). By contrast the cytoplasm in bacteria is a much weaker solution (~90% water, 10% sugar). The cell wall of bacteria is made up of a semi-permeable membrane. Would water flow from the microbe to the jam, or from the jam to the microbe by osmosis?