1. [n]  a preserve made of the jelled juice of fruit
2. [n]  an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
3. [n]  a substance having the consistency of semi-solid foods
4. [v]  make into jelly; "jellify a liquid"

Jelly
Jelly

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1. \Jel"ly\, n.; pl. {Jellies}. [ Formerly gelly, gely, F.
   gel['e]e jelly, frost, fr. geler to freeze. L. gelare; akin
   to gelu frost. See {Gelid}.]
   1. 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.
   2. The juice of fruits or meats boiled with sugar to an
      elastic consistence; as, currant jelly; calf's-foot jelly.
   {Jelly bag}, a bag through which the material for jelly is
      strained.
   {Jelly mold}, a mold for forming jelly in ornamental shapes.
   {Jelly plant} (Bot.), Australian name of an edible seaweed
      ({Eucheuma speciosum}), from which an excellent jelly is
      made. --J. Smith.
   {Jelly powder}, an explosive, composed of nitroglycerin and
      collodion cotton; -- so called from its resemblance to
      calf's-foot jelly.
   

2. \Jel"ly\, v. i. [imp. & p. p. {Jellied}; p. pr. & vb. n.
   {Jellying}.]
   To become jelly; to come to the state or consistency of
   jelly.