By extracting the juice from fruits, citrus fruits and vegetables, interesting jellies and extra jellies can be made. Excellent as alternatives to classic jams and marmalades, they can be successfully used in pastry and cake garnishing. In combination with spices, they also become excellent accompaniments to savory dishes.
From wine, on the other hand, it is possible to obtain products that preserve intact all its aromas and scents without the presence of alcohol (therefore also suitable for those who, for health or religious reasons, do not want or cannot take it). Now entering common use a few years ago, wine jellies are a classic accompaniment to cheeses and cured meats; recently, more creative chefs are also offering them as an accompaniment to meat, fish and shellfish dishes.
Other jellies can be made from any liquid substance: including tea, herbal tea and coffee.
The latest and newest frontier is craft beer jellies and those made using liquors of all kinds as a base (the latest trend involves cocktails).
For example, for producers of beers, bitters and rosés, the ability to offer a spreadable, alcohol-free version of their beverage is an effective way to extend their penetration into new market niches.
