Jelly

Jelly is a clear or translucent fruit preserve made by setting strained fruit juice into a gel, commonly with sugar and pectin.

Pectin: Pectin is a group of plant polysaccharides that can form gels, especially in acidic, sugar-rich mixtures. It forms the network that sets fruit juice into jelly.
Fruit: Fruit is the mature structure of a flowering plant that usually contains seeds and develops from the flower’s ovary. Fruit supplies the juice and natural pectin used in many jellies.
Fruit preservation: Fruit preservation comprises methods that slow spoilage and extend the usable life of fruit. Turning juice into jelly preserves fruit flavors for later use.
Fruit preserve: A fruit preserve is fruit or fruit-derived material processed with sugar or another method to extend storage. Jelly is one specific preserve, distinguished by its strained juice and clear gel.
Gelation: Gelation is the process by which a liquid forms a three-dimensional network that traps and holds liquid. Jelly’s defining texture results from this transition.
Acid: An acid is a substance that donates protons or accepts electron pairs in chemical reactions. Acidity helps pectin form a stable gel in conventional jelly recipes.
Canning: Canning is a food-preservation method that seals food in containers and applies heat to reduce spoilage risks. Jelly is often heat-processed in sealed jars for shelf-stable storage.
Marmalade: Marmalade is a fruit preserve made with citrus fruit and peel, often set with pectin. Visible peel and citrus character set marmalade apart from ordinary jelly.
Jam: Jam is a fruit preserve made from crushed or chopped fruit cooked with sugar until thickened. Unlike jelly, jam retains fruit solids rather than using only strained juice.
Boiling: Boiling is the rapid vaporization of a liquid when its vapor pressure equals the surrounding pressure. Cooking concentrates the mixture and helps it reach the conditions needed to set.

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