Which culinary term refers to a fruit gel made with pureed fruit and pectin?

The term "fruit jellies" or "pâte de fruit" specifically refers to a confection made from fruit puree combined with sugar and pectin. This method creates a firm yet chewy gel that captures the essence and flavor of the fruit. The addition of pectin, a natural gelling agent found in fruits, allows this preparation to set properly, resulting in a textured product that is distinct from other fruit-based preparations.

In contrast, a fruit coulis is a smooth sauce made from pureed fruit, often used as a topping or to add flavor to desserts, but it does not set into a gel. The term "fruit itself" does not pertain to a specific culinary preparation involving gels or jellies, and "fruit mousse" is a light, airy dessert made with fruit puree and whipped cream or egg whites, emphasizing a different texture entirely. Therefore, the identification of fruit jellies or pâte de fruit as the answer accurately captures the specific culinary definition relating to the gelled fruit preparation using pectin.