Jelly
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The jelly (galicism of gelée ) is a jam that is obtained from fruit juice or vegetables filtered and concentrated with addition of sugars. Unlike jam, it does not contain observable particles with the naked eye. Its consistency is jelly and firm, and non -soluble solids constitute at least 65% of its composition.
For its elaboration you can add gelatin or pectin. Sweet food gels include gelatinous desserts, such as Jell-O white and white delicacy (also known as Blancmange or fruit ham). Salad food gels include the ASPIC or flat jelly.
They are preparations based on fruit peel, rich in pectin, cooked with sugar, thick but transparent consistency. To extract those juices, nor do the pieces peel or eliminate heart and nuggets. They are only washed and chop when necessary. Done this, they are cooked, with or without water, to soften them and facilitate the extraction of juice. Then they crush and strain.