Sur-Gel (or Sure-Gel) is fruit pectin for making jams & jellies
Edible gel is a term used for any gel that can safely be eaten. Such gels are used in many recipes such as fruit jellies, fruit salads, and cake frostings.
Can knox gelatine be used in making jams and jellies instead of pectin?
it is called pectin
Jellies (i) Jellies are transparent or translucent & non-greasy. Pastes (i)Pastes are not transparent or translucent and less greasy. Jellies (ii) Do not contain finely powdered medicaments. Pastes (ii) Contain a high Proportion of finely powdered medicament. Jellies (iii) Have pleasant cooling effect. Pastes (iii) Have no cooling effect. Jellies (iv) Contain gelatin or carbohydrate. Pastes (iv) Do not contain gelatin or carbohydrate. Jellies (v) May also be used as lubricant. Pastes (v) Do not used as lubricant. Jellies (vi) Can be applied to the hairy parts of the body. Pastes (vi) Generally can not be applied to the hairy parts of the body.
Pectins (liquid, powder, or natural fruit pectins) cause fruit juices and syrup to thicken. Pectins are what make jams and jellies thicken and gel.
No, jellies are not considered liquids. They are classified as semi-solids or colloids because they have properties of both liquids and solids. Jellies have a gel-like consistency due to the presence of a network structure holding the liquid components together.
jellies or sea jellies
Acid is needed in jams and jellies for flavor and gel formation. The acid content varies in different fruits and is higher in underripe fruit; most fruits, though, supply enough acid for gel formation. If additional acid is needed, the recipe will call for lemon juice.
The plural of jelly is jellies. As in "someone has eaten all the jellies".
The scientific name for comb jellies is Ctenophora.
Comb jellies are pretty they breed babies.