Jelly[edit]

In the U.S. and Canada, jelly refers to a clear or translucent fruit spread (jam) made from sweetened fruit (or
vegetable) juice and is set by using its naturally occurring pectin, whereas outside North America Jelly refers to
a gelatin-based dessert. Additional pectin may be added where the original fruit does not supply enough, for
example with grapes.
[12]
Jelly can be made from sweet, savory or hot ingredients. It is made by a process
similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial heating.
A muslin or stockinette "jelly bag" is traditionally used as a filter, suspended by string over a bowl to allow the
straining to occur gently under gravity. It is important not to attempt to force the straining process, for example
by squeezing the mass of fruit in the muslin, or the clarity of the resulting jelly will be compromised. Jelly can
come in a variety of flavors such as grape jelly, strawberry jelly, hot chile pepper, and others. It is typically
eaten with a variety of foods. This includes jelly with toast, or a peanut butter and jelly sandwich.
"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)
[notes 2]




Jelly worldwide[edit]
Almond jelly, a sweet dessert from Hong Kong
Coffee jelly features in many desserts in Japan.
Jellied cranberry sauce is primarily a holiday treat in the U.S. and the UK.
Grass jelly, a food from China and Southeast Asia, often served in drinks
Konjac, a variety of Japanese jelly made from konnyaku
Mayhaw jelly is a delicacy in parts of the American South.
Muk, a variety of Korean jelly, seasoned and eaten as a cold salad
Nata de coco, jelly made from coconuts originating from the Philippines
Ykan, a sweet, pasty jelly dessert from Japan often made with beans, sweet potato or squash