In article ,
Wayne Boatwright wrote:

In the US, "jelly" is *not* a gelatin product. It is a clear fruit
product made from fruit juice, sugar, and often, added pectin. The end
result is clear, spoonable, and spreadable, and most often used to spread
on toast.

Do other countries not have this? It seems we agree on jam, preserves,
conserves, marmalades, toppings, and syrups. So far, no one has really
mentioned the equivalent of "jelly".

I think some of it is a spelling difference. "Jell-O" is a brand name
for gelatine desserts. Knox sells unflavored gelatin. If you check the
snack aisle of your favorite grocery store, you'll see several brands of
"gels" (gelatine that is altered to not require refrigeration, as Jell-O
and other brands do). "G", "J"; not much difference.

sd