Used to strain and clarify the juice from fruit in order to prepare jelly. A jelly bag is made from porous yet closely woven fabric like unbleached muslin. Jelly bags are hung over a bowl with the aid of loops at the top. The crushed fruit is placed in the bowl and left to drain for several hours, preferrably overnight. Before use, the jelly bag is rinsed in water and wrung dry. This prevents too much juice from being absorbed into the fabric.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.