Anything brought to a gelatinous condition; a viscous, translucent substance in a condition between liquid and solid; a stiffened solution of gelatin, gum, or the like.
The juice of fruits or meats boiled with sugar to an elastic consistence; as, currant jelly; calf's-foot jelly.
A common term for gelatinous invertebrates that float freely in the ocean. Jellies comprise a vast number of species found predominantly in four phyla: Cnidaria, Ctenophora, Mollusca, and Chordata (subphylum Urochordata).
Combination of fruit juice and sugar that has been cooked, usually with pectin, to make a clear, thick preserve.
n. Jelly (Jello.) is a sweet or savoury food gel, usually made through the addition of gelatin. It wobbles when you move it. It is usually sweetened, flavoured with fruit juices, and eaten as dessert.
1. A clear, bright mixture made from fruit juice, sugar and sometimes pectin. The texture is tender but will be firm enough to hold its shape when turned out of its container. Jelly is used as a bread spread and as a filling for some cakes and cookies. 2. In Britain, jelly is the term used for gelatin dessert
a preserve made of the jelled juice of fruit
an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
a clear, bright mixture made from fruit juice, sugar and often pectin or acid
a firm, clear, sparkling gel made from fruit juice and sometimes cooked with added sweetener or pectin.
a clear preserve of strained fruit juice with sugar. Jelly of another sort is made by boiling animal or fish bones and tissue.