Generally there is no gluten found in any jelly–since the majority of jellies are made with just fruit, sugar, and some other ingredients that do not include any wheat or binders. There are some seasonings and ingredients that may be included in certain types of jellies that may include wheat. The reality is that this case would be extremely rare. Though wheat and other binders can be hidden in seasonings in foods that may usually not contain any gluten.
Jelly also contains fiber and valuable vitamins and minerals. Including jellies, preserves and jams in your gluten-free diet is an easy way to add flavor and excitement to your food.
Most jellies, jams and preserves will contain vitamins, minerals, enzymes, and fiber from the fruit used to make them. In this case, the less processed the better, as more naturally preserved fruit will contain more of the essential nutrients than fruit that has been preserved with the addition of chemicals and overloaded with sugar. Ideally, most of the sweetness in jelly should come from the fruit itself.
In this age of low-sugar diets, it might seem odd to want to add jelly, but in small amounts it adds taste appeal as well as interest to food, therefore increasing the likelihood of adhering to the gluten-free lifestyle. It is hard to feel deprived when adding a spoonful of jelly to a slice of freshly made gluten-free toast, and in fact it does have health benefits, as jelly contains all of the vitamins and healthful qualities of the fruit it was made from.