Cooking glossary


Jelly bag

A bag made from finely woven material that is suspended over a bowl and used to strain fruit that has been cooked in water before it is boiled with sugar and made into jelly. Cooked fruit is usually strained for up to 12 hours to allow every drop of juice to be obtained, the fruit should not be pressed or squeezed during the straining process or the juice will turn cloudy.

Jelly mould

A container used to set fruit flavoured jelly into a particular shape. A wide variety of shapes are available ranging from the traditional fluted semi-circular mould to novelty shapes such as numbers or animals - a popular choice for children's birthday parties. To remove a set jelly from a mould, dip the mould briefly in hot water and place a plate on top, invert and the jelly will drop onto the plate.