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In the U.S. and Canada, the term jelly refers to a type of clear fruit spread consisting of firmed fruit (or vegetable) juice made with pectin. In British English, these products are commonly referred to by the terms fruit spread or preserves, although jelly is also used in some instances, for example mint jelly. Jelly can be made from sweet, savory or hot ingredients. Jelly is made by a similar process to jam, with the additional step of filtering out the fruit pulp after the initial heating. A cloth "jelly bag" is traditionally used as a filter. "Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved, but holds angles when cut.EXTRACTING JUICE - Pectin is best extracted from the fruit by heat, therefore cook the fruit until soft before straining to obtain the juice ... Pour cooked fruit into a jelly bag which has been wrung out of cold water. Hang up and let drain. When dripping has ceased the bag may be squeezed to remove remaining juice, but this may cause cloudy jelly." - Berolzheimer R (ed) et al (1959)

The word jelly is widely used in the UK and throughout the British Commonwealth. It refers to a jelly similar in appearance and properties to the one described above, but made with Gelatin rather than pectin; it is flavoured with fruit juice, but often contains the fruit as well. The British version is sold in the USA under the trade name Jell-O.

The American jelly is much eaten in the UK; if made with clear fruit juice it is called jelly. If it contains actual fruit it is called jam, except

  • made with pureed blackberries it is 'bramble cheese'
  • made with Oranges or other citrus fruits it is called marmalade
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15y ago

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