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TOEFL BNC: 8007 COCA: 9024
jelly
eli ˈdʒɛli
Word forms: plural jellies
1 N-MASS 果冻 Jelly is a transparent, usually coloured food that is eaten as a dessert. It is made from gelatine, fruit juice, and sugar. 果冻 [British]
  • ...a large bowl of jelly.

    一大碗果冻

A container of jelly can be referred to as a jelly .果冻杯;果冻碗
  • Dip the base of the bowls in hot water for a few seconds to loosen the jellies.

    把碗底在热水中浸上几秒钟,让果冻和碗分开。

in AM, use 美国英语用 Jell-O
2 N-MASS (通常涂在面包上浓稠的)果酱 Jelly is a thick sweet food that is made by cooking fruit with a large amount of sugar, and that is usually spread on bread. (通常涂在面包上浓稠的)果酱 [US]
  • I had two peanut butter and jelly sandwiches.

    我吃了两个放了花生酱和果酱的三明治。

in BRIT, use 英国英语用 jam
3 N-MASS (稀薄而透明的)果酱 Jelly is a thin clear sweet food that is made by cooking fruit with a large amount of sugar. (稀薄而透明的)果酱
  • ...toast piled thick with butter and bramble jelly.

    涂抹了厚厚的黄油和黑莓酱的烤面包片

4 N-VAR 胶状物;胶凝物 A jelly is a transparent substance that is not completely solid. 胶状物;胶凝物
  • ...meat in jelly.

    猪肉冻

5 See also: royal jelly 
Trends of jelly
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TOEFL BNC: 8007 COCA: 9024
jelly

noun¹

1 (BrE) (NAmE jello, Jell-O™) dessert甜點ADJECTIVE | VERB + JELLY/JELLO | JELLY/JELLO + VERB | JELLY/JELLO + NOUN | PREPOSITION ADJECTIVElemon, raspberry, strawberry, etc.檸檬、山莓、草莓等果凍VERB + JELLY/JELLOeat, have吃果凍make做果凍Shall I make a jelly for pudding?我來做布丁果凍好嗎?JELLY/JELLO + VERBset果凍凝固Leave the jelly to set for at least four hours.將果凍放置至少 4 個小時待其凝固。jiggle, wiggle, wobble (especially BrE) 果凍顫動;果凍晃動JELLY/JELLO + NOUNmould/mold果凍模具PREPOSITIONin jelly在果凍裏fruit in jelly果凍中的水果 topic at food
jelly

noun²

2type of jam果醬 see also jam ADJECTIVE | VERB + JELLY | JELLY + NOUN ADJECTIVEcurrant, grape, strawberry, etc.醋栗、葡萄、草莓等果醬VERB + JELLYmake製作果醬spread塗抹果醬I spread grape jelly on my toast.我在烤麪包片上抹了葡萄果醬。JELLY + NOUNdoughnut, roll (Swiss roll in BrE) , sandwich (especially NAmE) 果醬炸麪圈/蛋糕捲/三明治peanut butter and jelly sandwiches花生醬果醬三明治jar (especially NAmE) 果醬罐 topic at food
TOEFL BNC: 8007 COCA: 9024
jelly
Food spread on bread: butter, caviar, jam...
Savoury sauces and vinegars: aioli, aspic, atchar...
Thick and sticky substances: slime, ooze, mush...

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