Jellying: meaning, definitions and examples
🍓
jellying
[ ˈdʒɛliɪŋ ]
food preparation
Jellying refers to the process of converting a liquid, often fruit juice, into a gel-like consistency, typically using gelatin or pectin as a gelling agent. This process is commonly used in preserving fruits and making jams or jellies.
Synonyms
Examples of usage
- I'm jellying the apple juice to make a dessert.
- She is jellying strawberries to preserve them for later.
- They are jellying the mixture to create homemade jelly.
- He enjoys jellying his own fruit preserves.
Translations
Translations of the word "jellying" in other languages:
🇵🇹 gelificação
🇮🇳 जेली बनाने की प्रक्रिया
🇩🇪 Gelieren
🇮🇩 proses membuat jeli
🇺🇦 желеутворення
🇵🇱 galaretowanie
🇯🇵 ゼリー化
🇫🇷 gélification
🇪🇸 gelificación
🇹🇷 jelileştirme
🇰🇷 젤리화
🇸🇦 تجلي
🇨🇿 želírování
🇸🇰 želírovanie
🇨🇳 果冻化
🇸🇮 želejenje
🇮🇸 gelun
🇰🇿 желе жасау
🇬🇪 ჟელე წარმოება
🇦🇿 jeliləşdirmə
🇲🇽 gelificación
Etymology
The word 'jellying' is derived from the noun 'jelly', which traces back to the Old French 'gelée', meaning 'frozen' or 'jellied'. The term has its roots in the Latin word 'gelare', which means 'to freeze or congeal'. In culinary contexts, the process of jellying has been used for centuries, particularly in fruit preservation and confectionery. The use of gelatin as a gelling agent became popular in the 19th century with the advent of commercial gelatin products, which made the process easier and more widely accessible. Today, jellying is a common technique in both home kitchens and commercial food production, often associated with making jams, jellies, and other preserved foods.