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Gelee vs Jelly?

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Any difference between Gelee and Jelly? Apologies if this is a silly question.

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  1. One's more of a savory aspic (thickened with gelatin), the other is usually a fruity spread (thickened with pectin).

    3 Replies
    1. re: Bostonbob3

      Exactly what I was curious about, and it makes sense in reading this menu description :)

      1. re: Bostonbob3

        Not always savory, often made with fruit, champagne, rose wine.

        1. re: Bostonbob3

          It depends where. Jelly in the use is usually a clear jam equiv. but in Europe/UK Jelly = gelatin mold = Jello-type dish = gelee

        2. The original comment has been removed
          1. French and English words for the same thing according to Larousse Gastronomique. Liquid becomes solid by the addition of gelatin, pectin or other gelling agent.
            Gelee seems to be used more commonly on English menus for savory dishes but not always.

            1. I remember a woman from Eastern Europe coming into a confectionary shop on Madison Avenue in NYC and wanted to know where she could find the jellies. She was taken to the display where they had over 20 varieties of handmade marmalade and confiture. After a few moments of insisting that these were not jellies, she demanded to speak to the manager. She insisted she had received a gift of jellies a week before and was told they had come from this shop.

              Eventually it was realized that the product she was looking for was a pate de fruit, which translates literally as "fruit paste," but is a confection made of fruite puree, sugar and a thickening agent (frequently pectin). "Ah ha!" she exclaimed, "you see now that a marmalade is a marmalade, a confiture is a confiture, and THIS is a jelly!"

              I wondered at that moment what I would get if I asked for a peanut butter and jelly sandwich where she was from. And it just goes to show that food is sometimes called by many names. Not at all a silly question, jpschust.