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Another word for jelly

  1. To change or be changed from a liquid into a soft, semisolid, or solid mass

      1. To disappear below the horizon:
      2. To diminish or decline; wane:
      3. (Botany) To produce, as after pollination:
      1. To cause to become firm or gelatinous:
      2. (Informal) To take or cause to take definite form; crystallize
      3. To become or cause to become somewhat firm, as gelatin does; set
      1. To change into gelatin or gelatinous matter
      2. To become gelatinous.
      3. To become gelatinous.
      1. To become congealed or lumpy:
      2. To cause a liquid to spoil and form clumps so that it no longer flows smoothly
      3. (Intransitive) To form curds so that it no longer flows smoothly; to cause to form such curds. (usually said of milk)
      1. To solidify or coagulate:
      2. To cause to solidify or coagulate:
      3. To cause to come together to form a whole or produce a result:
      1. To become coagulated.
      2. To cause transformation of (a liquid or sol, for example) into or as if into a soft, semisolid, or solid mass.
      3. To become coagulated:
      1. To form into a clot or clots; coagulate:
      2. To fill or cover with or as if with clots.
      3. To cause to clot or form into a mass.
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Another word for jelly

  1. Jam

      1. A water-soluble carbohydrate, obtained from certain ripe fruits, which yields a gel that is the basis of jellies and jams
      2. Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics.
      3. (Biochemistry) A polysaccharide extracted from the cell walls of plants, especially of fruits; under acidic conditions it forms a gel. It is often used in processed foods, especially jellies and jams where it causes thickening (setting).
      1. A musical setting of certain parts of the Mass, especially the Kyrie, Gloria, Credo, Sanctus, and Agnus Dei.
      2. A unified body of matter with no specific shape:
      3. A lump or aggregate of coherent material:
      1. Plant matter remaining after a process, such as the extraction of juice by pressure, has been completed:
      2. A soft, moist, formless mass that sticks together
      3. A soft moist shapeless mass of matter.
      1. A sheet of translucent, colored material, placed over stage lights for special effects
      2. A thin sheet made of colored gelatin used in theatrical lighting.
      3. The tasteless, odorless, brittle mixture of proteins extracted by boiling skin, bones, horns, etc.; also, a similar vegetable substance: gelatin dissolves in hot water, forming a jellylike substance when cool, and is used in the preparation of various foods, medicine capsules, photographic film, etc.
      1. Fruit preserved whole or in large pieces by cooking with sugar
      2. A sweet spread made of any of a variety of berries.
      3. An area maintained for the protection of wildlife or natural resources.
      1. A concentrated preparation of the essential constituents of a food, flavoring, or other substance; a concentrate:
      2. A passage from a literary work; an excerpt.
      3. A concentrated form, whether solid, viscid, or liquid, of a food, flavoring, etc.
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  2. Cream

      1. A pleasing aromatic fragrance.
      2. An aromatic gum resin obtained from certain trees and plants (esp. genus Commiphora of the bursera family) and used in the manufacture of perfume, medicine, etc.; balsam
      3. Any fragrant ointment or aromatic oil for healing or anointing
      1. The oil, ointment, etc. used for this
      2. An ointment or oil; a salve.
      3. A salve or ointment
      1. A highly viscous or semisolid substance used on the skin as a cosmetic, emollient, or medicament; a salve.
      2. A fatty substance applied to the skin for healing or cosmetic purposes; salve; unguent
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