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A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly.

An herb jelly made from the stems and leaves of the mint plant. This jelly which is bright green in color, has a pleasant aroma and mint taste.

Used for the preparation of jellies and sauces, this utensil is a common tool when canning various types of foods.

A thick, clear, gelatin-like substance made from fruit juice, sugar, and the thickener pectin, which are cooked together to reduce the liquid content, concentrate the flavor, and thicken the mixture.

A dessert made by spreading jam or jelly on a thin layer of sponge cake which is then rolled up into a log shape.

A group of meat products that include: sliced beef, jellied beef loaf, jellied corned beef, deviled ham, Geotta sausage, chopped ham loaf, ham and cheese loaf, headcheese, honey loaf, luncheon meat, macaroni and cheese loaf, minced luncheon spread, Mortadella bologna, old fashioned loaf, olive loaf, pepper loaf, pickle and pimento loaf, scrapple, Souse of Sulz, and veal loaf.

Chunks or whole fruit cooked with sugar and pectin that are suspended in a firm jelly base. A preserve is generally used as a spread for bread, toast or rolls.

A food base that consists of gelatin, the jelly-like substance contained in beef, veal, chicken, or fish stock.

A waxy, white or colorless and tasteless substance that is used when making jelly to seal its surface.

An orange colored autumn fruit with a smooth skin and a reddish orange jelly-like flesh, which has a very tart flavor prior to ripening and a delicately sweet flavor, somewhat like a sweet plum when ripe.

A gelling substance found naturally in vegetables and fruit. Pectin is needed as an ingredient when making jams and jellies to thicken the mixture to make it gel.

A sweetened tomato sauce, very similar to a jelly, that is served as a condiment for bread and other foods.

A rolled cheese that is similar in appearance to a jelly roll with a layer of herb or other types of seasonings lightly spread over the top of a flat layer of cheese.

A variety of grape that is smaller in size and less meaty than other varieties. The Concord grape has a dark purple to almost black thicker skin that covers a jelly-like inner meat, which can be squeezed out from the skin.

A type of cake, which is prepared much like a jelly roll that is traditionally prepared and served at Christmas.

Refers to foods that have a pH of 4.6 or lower. Acidic foods include most fruits, pickled vegetables, jams, and jellies.

A two inch fruit, originated in the Middle East, resembling a crabapple, which is eaten fresh picked or made into jellies.

Loaves of beef, veal, lamb, or pork tongue that have been cooked, sliced, pressed, jellied, and smoked.

A consommé that contains tomatoes or tomato juice as a flavoring ingredient. When served hot it is in a liquid form.

The fruit from a mulberry shrub or tree. The fruit is very sweet but does not keep well so they are used mostly to make jellies and preserves.