From Latin gelāre 'to freeze' via Old French gelée — jelly was named for its frozen-seeming, set texture.
A semi-solid food made from gelatin or pectin, or a clear preserve made from fruit juice and sugar.
From Old French gelée 'frost, jelly,' from geler 'to freeze,' from Latin gelāre 'to freeze,' from gelū 'frost, cold.' Jelly was named for its quivering, set texture that resembles something frozen solid. The same root gives us gelatin, gel, and congeal. Key roots: *gel- (Proto-Indo-European: "cold, to freeze").