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Jell: meaning, definitions and examples

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jell

 

[ dʒɛl ]

Verb / Noun
Context #1 | Verb

food preparation

To jell means to take on a jelly-like consistency, typically as a result of cooling. This process is commonly observed in the making of gelatin desserts, preserves, and other similar food items.

Synonyms

gel, set, thicken.

Examples of usage

  • The mixture will start to jell in a few hours.
  • Make sure to stir until the ingredients begin to jell.
  • The fruit preserves need to jell overnight.
Context #2 | Noun

food item

Jell refers to a gelatinous substance, often used in cooking or serving desserts. It is made by boiling certain ingredients, then cooling the mixture until it sets into a soft, cohesive mass.

Synonyms

gelatin, jelly, preserve.

Examples of usage

  • She served jell with whipped cream.
  • The jell was flavored with fresh fruit.
  • He spread jell on his toast for breakfast.

Translations

Translations of the word "jell" in other languages:

🇵🇹 geléia

🇮🇳 जेली

🇩🇪 Gelee

🇮🇩 jeli

🇺🇦 желе

🇵🇱 galaretka

🇯🇵 ゼリー

🇫🇷 gelée

🇪🇸 gelatina

🇹🇷 jöle

🇰🇷 젤리

🇸🇦 هلام

🇨🇿 želé

🇸🇰 želé

🇨🇳 果冻

🇸🇮 žele

🇮🇸 gelé

🇰🇿 желе

🇬🇪 ჟელე

🇦🇿 jel

🇲🇽 gelatina

Etymology

The word 'jell' originates from the Old French 'gelee', which means jelly or gelatin, and is derived from the Latin word 'gelare,' meaning to freeze or congeal. The English variant has evolved over time, initially used to describe the transformation of liquid into a thicker, gelatinous state. The culinary usage of 'jell' became popular in the 19th century as technological advancements in food preservation and preparation brought significant changes to cooking techniques. Gelatin itself, used as a stabilizing agent in various dishes, gained traction during this period, standardizing the term 'jell' in culinary contexts. The word's usage has since broadened in modern language to encompass any process of thickening or congealing a mixture.

Word Frequency Rank

Ranking #36,859, this word is encountered relatively rarely in everyday English. It might appear in literary works or specialized texts but isn't essential for general communication.