Now updated for CSW19. New words, if any, and new inflections of existing words, are shown in red.
| aspic | a clear savoury meat or fish-jelly used as a glaze. |
| aspis | a clear savoury meat or fish-jelly used as a glaze. |
| barleduc | a kind of gooseberry jam. |
| comfiture | (Obs.) conserve, preserved fruit. |
| compot | (Fr.) fruit stewed in sugar or syrup. |
| compote | (Fr.) fruit stewed in sugar or syrup. |
| cowheel | the foot of an ox stewed to a jelly. |
| injelly | to place in jelly. |
| jeelie | (Scots) jelly, jam; (verb) to set, jell. |
| jeely | (Scots) jelly, jam; (verb) to set, jell. |
| jell | to set like jelly. |
| jellify | to become like a jelly. |
| jello | (Tradename) a jelly dessert. |
| jelly | a clear, gelatinous, fruit-flavoured dessert; (verb) to set like jelly. |
| jellylike | like a jelly. |
| kanten | (Japanese) agar-agar jelly. |
| konfyt | (Afrikaans) a preserve of fruit, in syrup or candied. |
| marmalade | a jam or preserve made from the pulp and sometimes rind of citrus fruit. |
| moskonfyt | (Afrikaans) a thick syrup made from grapes. |
| quiddany | a jelly or thick syrup made from sweetened quince juice; (verb) to make into quince jelly. |
| sirup | a saturated solution of sugar boiled to prevent fermentation (verb) to make into a syrup |
| sirupy | of or like sirup. |