jelly

hyytelöidä, hillota

hyytelö, hillo puhekieltä A dessert made by boiling gelatine, sugar and some flavouring (often derived from fruit) and allowing it to set.
puhekieltä A clear or translucent fruit preserve, made from fruit juice and set using either naturally occurring, or added, pectin.
1945, (w) and (w) revisor, The Boston Cooking-School Cook Book, Eighth edition:

Perfect jelly is of appetizing flavor; beautifully colored and translucent; tender enough to cut easily with a spoon, yet firm enough to hold its shape when turned from the glass.

Jelly has great clarity. Two cooking processes are involved. First, the juice alone is extracted from the fruit. Only that portion thin and clear enough to drip through a cloth is cooked with sugar until sufficiently firm to hold its shape. It is never stiff and never gummy.

calfs-foot jelly''

Species of the phylum Cnidaria – the classic jelly – have existed in something close to their current form for at least 565 million years; Ctenophora, the comb jellies, are not much younger.

‘Gowan goes to Oxford a lot,’ the boy said. ‘He′s got a jelly there.’

I shake my jelly at every chance / When I whip with my hips you slip into a trance

At that Sister Samantha seemed to shake her jelly so that she sank back into her chair.

Mary Alice gazed at a picture of herself wearing jellies and an oversized turquoise T-shirt that matched her eyes (..)

"I think other people make rude comments because they're jelly jealous bro," Schroer said. "We're just showing our love to other people."