fruit jelly

Fruit jelly is a confection made from the strained juice of fruits or vegetables, sweetened and cooked until it congeals. This process often utilizes pectin or gelatin to achieve its characteristic texture. Juices high in pectin, like those from apples or citrus fruits, readily form jelly. These can be combined with low-pectin juices from fruits such as blueberries, or even vegetables like green peppers, to ensure proper gelling.1

Jelly is distinct from jams and preserves, which include whole fruit or pulp. In the United States, fruit jellies are commonly enjoyed on breads and in peanut butter and jelly sandwiches. Vegetable and herb jellies, like those made from peppers or mint, traditionally accompany meat dishes. The smooth consistency of jelly comes from using only the fruit juice, discarding the solid parts of the fruit.12