Jelly

Jelly is a type of fruit jam that does not contain all fruit seed pulp and has a semi-transparent appearance and a gelatinous consistency, due to fruit pectin.
Traditionally, fruit jelly is made by baking the fruits, or parts of them, with enough liquid (water, juice / fruit juice or wine) and sugar, and then coagulates, becoming a nearly transparent paste when it cools. A traditional jelly in Portugal is made with the peels and quince cores, after using the pulp to make marmalade.
Also called jellies or jellies are the desserts made with gelatin or pectin, sugar or artificial sweetener, dyes and flavorings with fruit flavor, manufactured industrially. In southern Brazil, a fruit jam similar to jelly is called "chimia". It is made with the bagasse and sometimes also with the fruit peel.