Jelly

Jelly is a translucent gel made from a gelling agent and liquid, used as a dessert, a spread, or a savory aspic. The word's meaning varies by region: in British English, jelly usually means a prepared gelatin dessert; in American English, jelly often refers to a fruit spread made from fruit juice, sugar, and pectin.

Gelling agents include animal-based gelatin, plant-based options such as agar-agar, carrageenan, and pectin, and starches. Each agent produces a distinct texture and has different preparation requirements.

For gelatin desserts, gelatin is bloomed in cold liquid, then dissolved in hot liquid and combined with sweetened juice or stock before chilling to set. Agar and carrageenan require boiling and cooling and set at room or refrigeration temperatures; pectin-based jellies need sugar, acid, and specific pectin concentrations.

Common forms include sweet fruit-flavored desserts, fruit spreads, and savory aspics. Jellies may be molded, layered, or used as a glaze or sauce. In the kitchen, jellies are used for decorations and texture contrast.

Nutritionally, jelly desserts are typically high in sugar and low in micronutrients; plant-based alternatives suit vegetarians and certain dietary restrictions. Proper storage involves refrigeration after preparation; unopened packets or jars of ready-to-eat jelly products are shelf-stable.

History: Gelatin desserts appeared in Europe in the 18th and 19th centuries, aided by the commercial production of gelatin. Pectin and other gelling agents broadened options. Today jelly remains common in homes and confectionery.