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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.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

An egg dish made with two or three beaten eggs that are cooked until they set and then eaten as a flat or folded serving of food.