from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A soft, semisolid food substance with a resilient consistency, made by the setting of a liquid containing pectin or gelatin or by the addition of gelatin to a liquid, especially such a substance made of fruit juice containing pectin boiled with sugar.
- n. Something, such as a petroleum ointment, having the consistency of a soft, semisolid food substance.
- n. A shapeless, pulpy mass: The hero's laser zapped the monster, turning it to jelly.
- n. Something, such as a body part, that has suddenly become limp or enervated: Her knees turned to jelly when she learned she won first prize.
- n. A jellyfish.
- transitive v. To cause to have the consistency of jelly.
- intransitive v. To acquire the consistency of jelly. See Synonyms at coagulate.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A dessert made by boiling gelatine, sugar and some flavouring (often derived from fruit) and allowing it to set
- n. A clear or translucent fruit preserve, made from fruit juice and set using either naturally occurring, or added, pectin
- n. Short for jellyfish.
- n. A pretty girl; a girlfriend.
- n. A large backside, especially a woman's.
- n. Short for gelignite.
- n. A jelly shoe.
- v. To wiggle like jelly.
- v. To make jelly.
- adj. Jealous.
from the GNU version of the Collaborative International Dictionary of English
- n. Anything brought to a gelatinous condition; a viscous, translucent substance in a condition between liquid and solid; a stiffened solution of gelatin, gum, or the like.
- n. The juice of fruits or meats boiled with sugar to an elastic consistence
- intransitive v. To become jelly; to come to the state or consistency of jelly.
from The Century Dictionary and Cyclopedia
- Excellent of its kind; worthy.
- To make a jelly of; reduce to the consistence of jelly.
- To solidify or congeal; become a jelly.
- n. A viscous or glutinous substance obtained by solution of gelatinous matter, animal or vegetable; hence, any substance of semisolid consistence.
- n. The thickened juice of fruit, or any gelatinous substance, prepared for food: as, currant or guava jelly; calf's-foot jelly; meat jelly.
- n. A mixture of gelatin and glycerin, used as a medium for mounting microscopic objects.
- n. A jellyfish, as Aurelia or Cyanea.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any substance having the consistency of jelly or gelatin
- n. an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
- n. a preserve made of the jelled juice of fruit
- v. make into jelly
Bur anyhow, apple pectin jelly is very easy to make, not at all elaborate, and has many other uses.
Since I intend to make the apples into a supply of apple pectin jelly, I will not be wanting to do a lot more cooking until after next weekend, when the the jelly is (I hope) finished.
If jelly is too expensive, one can always try this (which is probably an even better counter-cyclical asset).
And jelly is silly, sticky, and hardly worth your time if you are an adult.
Reads like a support group for people who saw Avatar and are depressed because they can't actually be Na'vi and live on beautiful, peaceful Pandora ... where a Hammerhead Titanothere would stomp them into thin jelly within six seconds.
He brings her water and miniature corn muffins, halved open and spread with bright green pepper jelly from a glass jar she's kept all these years.
For example, demand for mint jelly is down because there is a shortage of lamb.
I am sure you mean that "my jelly" is the extremely firm kind .... right Tyler?
Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied.
Next year, I may go the whole way down to miso and a pumpkin jelly bean just to see if it's something in this holiday's air!