Jell

[jel] /dʒɛl/

verb (used without object)
1.
to congeal; become jellylike in consistency.
2.
to become clear, substantial, or definite; crystallize:
The plan began to jell once we all met to discuss it.
verb (used with object)
3.
to cause to jell.
/dʒɛl/
verb jells, jelling, jelled, gels, gelling, gelled
1.
to make or become gelatinous; congeal
2.
(intransitive) to assume definite form: his ideas have jelled
noun
3.
(US) an informal word for jelly1
v.

1830, American English, probably a back-formation of jelly (v.). Related: Jelled; jelling. Figurative sense is first attested 1908. Middle English had gelen “congeal,” but it disappeared 15c.

noun

verb

Related Terms

cook with gas, run out of gas, step on it

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Jellaba
[juh-lah-buh] /dʒəˈlɑ bə/ noun 1. . [juh-lah-buh] /dʒəˈlɑ bə/ noun 1. a loose-fitting hooded gown or robe worn by men in North Africa. /ˈdʒɛləbə/ noun 1. variant spellings of djellaba
Jelled
[jel] /dʒɛl/ verb (used without object) 1. to congeal; become jellylike in consistency. 2. to become clear, substantial, or definite; crystallize: The plan began to jell once we all met to discuss it. verb (used with object) 3. to cause to jell. /dʒɛl/ verb jells, jelling, jelled, gels, gelling, gelled 1. to make or become […]
Jellicoe
[jel-i-koh] /ˈdʒɛl ɪˌkoʊ/ noun 1. John Rushworth [ruhsh-wurth] /ˈrʌʃ wɜrθ/ (Show IPA), 1st Earl, 1859–1935, British admiral. /ˈdʒɛlɪˌkəʊ/ noun 1. John Rushworth, 1st Earl Jellicoe. 1859–1935, British admiral, who commanded the Grand Fleet at the Battle of Jutland (1916), which incapacitated the German fleet for the rest of World War I

Jellied
[jel-eed] /ˈdʒɛl id/ adjective 1. congealed or brought to the consistency of : jellied consommé. 2. containing or spread over with or syrup. [jel-ee] /ˈdʒɛl i/ noun, plural jellies. 1. a food preparation of a soft, elastic consistency due to the presence of gelatin, pectin, etc., especially fruit juice boiled down with sugar and used […]
Jellies
[jel-ee] /ˈdʒɛl i/ noun, plural jellies. 1. a food preparation of a soft, elastic consistency due to the presence of gelatin, pectin, etc., especially fruit juice boiled down with sugar and used as a sweet spread for bread and toast, as a filling for cakes or doughnuts, etc. 2. any substance having the consistency of […]