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Cooking glossary


Jelly bag

A bag made from finely woven material that is suspended over a bowl and used to strain fruit that has been cooked in water before it is boiled with sugar and made into jelly. Cooked fruit is usually strained for up to 12 hours to allow every drop of juice to be obtained, the fruit should not be pressed or squeezed during the straining process or the juice will turn cloudy.