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a dessert prepared with fruit or berry juices, as well as with wine, milk, and other liquids. It is made by boiling the liquid with sugar (about 60 percent) and adding small quanti-ties (0.5 to 2.5 percent) of substances, such as pectin and gelatin, that give the dish a jelly-like consistency after it has cooled. Jelly must be pasteurized for prolonged preservation. Jelly-like dishes prepared with meat, tripe, game, or fish are called studeri, kholodets, orzalivnoe.



any one of the structuralized (semisolid) systems consisting of high-molecular-weight substances and low-molecular-weight liquids. Jellies are characterized by an absence of fluidity and by an ability to retain their shape, strength, and elasticity. These properties derive from the three-dimensional network of macromolecules that permeates the jelly and is held together by intermolecular forces and chemical bonds of various types. The two ways by which jellies can be formed are the gelation of mobile and viscous liquids and the swelling of solid polymers in the proper liquid media. Jellies are typically amorphous, homogeneous systems; the nodes of the three-dimensional networks sometimes contain minute crystalline regions (crystallites). Homogeneous jellies and nonstructured solutions of polymers can separate into different phases with the formation of condensation disperse structures, frequently referred to as heterogeneous jellies. Jelly formation is common in the technological processes for making plastics, rubbers, chemical fibers, and food products; it is also widespread in organic nature.


Voiutskii, S. S. Kurs kolloidnoi khimii, 2nd ed. Moscow, 1975. Page 481.
Papkov, S. P. Studneobraznoe sostoianie polimerov. Moscow, 1974.


References in periodicals archive ?
Jellies turn into glop just about at first gulp and slip speedily through a digestive tract, making them hard to identify and easy to undercount.
The exhibit also includes a lifecycle exhibit, combining video and actual jellies in various stages of their lifecycle.
We make fruit jellies of course and vegetable ones.
The researchers collected its eggs and grew them into jellies in their lab.
Then, after being encouraged by friends and family, she sent a jar of her Plantation Cottage Jellies to Waitrose for their tasters to try.
Underripe fruit, which has more pectin than ripe fruit, also makes stiff jellies and jams.
In some species the cilia are 2 millimeters long--200 times the length of cilia in other animals- and they beat in coordinated waves, propelling the jellies forward, backward and diagonally in search of prey.
Gafyn Davies, who founded Seren Foods with his wife Carys, said he was delighted with the warm reception the chilli jellies had at the show, but revealed the new products already had a following closer to home.
Those tested included jellies made with liquid and powdered pectin, as well as traditional no-pectin-added jellies.
The jellies are contained in cups about the size of individual mini pots of milk or coffee creamer.
If you have a friend or relative who makes terrific homemade jams or jellies, nominate him or her for the Sure.
Welch's is the world's leading producer of Concord grape products and also processes juices, drinks, jams and jellies of other fruits.