Jelly vs. Gelatin — What's the Difference?

A semi-solid food substance with a gel-like consistency.

A gelling agent used in cooking.

A clear fruit spread made from sweetened fruit juice.

A colorless, tasteless protein derived from animal collagen.

A sweet treat often set with gelatin.

A substance that gives form and texture to foods.

A soft, semisolid food substance with a resilient consistency, made by the setting of a liquid containing pectin or gelatin or by the addition of gelatin to a liquid, especially such a substance made of fruit juice containing pectin boiled with sugar.

Found in powdered or sheet form.

Something, such as a petroleum ointment, having the consistency of a soft, semisolid food substance.

Used in photography for film emulsions.

A shapeless, pulpy mass

Gelatin or gelatine (from Latin: gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and gummy when moist.

Something, such as a body part, that has suddenly become limp or enervated

A colorless or slightly yellow, transparent, brittle protein formed by boiling the specially prepared skin, bones, and connective tissue of animals and used in foods, drugs, and photographic film.

A jellyfish.

Any of various similar substances.

A jelly sandal.

A jelly made with gelatin, used as a dessert or salad base.

To cause to have the consistency of jelly.

A thin sheet made of colored gelatin used in theatrical lighting. Also called gel.

To acquire the consistency of jelly

A protein derived through partial hydrolysis of the collagen extracted from animal skin, bones, cartilage, ligaments, etc.

A dessert made by boiling gelatine, sugar and some flavouring (often derived from fruit) and allowing it to set, known as "jello" in North America.

An edible jelly made from this material.

A clear or translucent fruit preserve, made from fruit juice and set using either naturally occurring, or added, pectin. Normally known as "jam" in Commonwealth English but see redcurrant jelly and jeely

A thin, translucent membrane used as a filter for photography or for theatrical lighting effects.

Clipping of jelly coconut

Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically (Physiol. Chem.), a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones, ligaments, etc.). Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling. It is an important ingredient of calf's-foot jelly, isinglass, glue, etc. It is used as food, but its nutritious qualities are of a low order.

A savoury substance, derived from meat, that has the same texture as the dessert.

A colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin

Any substance or object having the consistency of jelly.

An edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods

(zoology) A jellyfish.

A thin translucent membrane used over stage lights for color effects

A pretty girl; a girlfriend.

A large backside, especially a woman's.

(colloquial) gelignite

(colloquial) A jelly shoe.

Blood.

(India) vitrified brick refuse used as metal in building roads.

(transitive) To make into jelly.

(transitive) To preserve in jelly.

To wiggle like jelly. en

(slang) Jealous.

Anything brought to a gelatinous condition; a viscous, translucent substance in a condition between liquid and solid; a stiffened solution of gelatin, gum, or the like.

The juice of fruits or meats boiled with sugar to an elastic consistence; as, currant jelly; calf's-foot jelly.

To become jelly; to come to the state or consistency of jelly.

A preserve made of the jelled juice of fruit

An edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods

A substance having the consistency of semi-solid foods

Make into jelly;

A clear or translucent substance.

An elastic, gelatinous substance.

Gelatin is primarily used as a gelling agent in foods.

Jelly is made from sweetened fruit juice, often with added pectin.

Gelatin is derived from the collagen in animal bones and skin.

While jelly is typically sweet, savory versions exist in some cuisines.

Traditional gelatin is animal-derived, so many vegetarians avoid it. However, vegetarian alternatives exist.

No, jelly is made from clarified fruit juice, while jam contains fruit pieces.

Gelatin gives candies like gummy bears their chewy texture.

Yes, jelly can be used in various recipes, from glazes to desserts.

Yes, alternatives like agar-agar and carrageenan can be used.

While fruit-based jellies are common, other flavors like herb-infused jellies exist.

Jelly should be refrigerated after opening.

Gelatin is typically dissolved in warm water before use.

Yes, other gelling agents like pectin can be used.

Some believe gelatin supports skin, hair, and joint health, but consult a nutritionist for specifics.