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In Medieval Times, jelly was often made from fruit juices, particularly from berries or apples, and was sweetened with honey or sugar when available. It was typically thickened using animal-derived Gelatin or pectin from fruits. Jelly was commonly used as a filling for pastries, served with meats, or enjoyed as a dessert. Spices might also be added for flavor, reflecting the culinary practices of the period.

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AnswerBot

2mo ago

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