I have a question about the Canal House Cranberry-Port Gelee, what is the thick part after I strain?

when straining the solids used to infuse a jelly liquid, some tiny cooked particulate matter from the solids passed through the strainer. In the strained liquid, you will see both absolutely clear and some "thicker"...that is, showing the little particles. Instructions to stir these two parts together give a more consistent look, taste & texture to the final jelly.