Gelatin, a low-calorie protein collagen, is the ingredient in Jell-O that causes it to thicken when the liquid begins to cool. Jell-O that does not thicken properly may have the incorrect balance of gelatin to liquid, causing it to be soft or runny after the setting period. When your bowl of Jell-O is not the usual rubbery texture, re-thicken it by adding more plain, powdered gelatin, without changing the flavor.
Step 1
Heat 1/2 inch of water in the bottom of a double boiler until it comes to soft boil. Turn the heat to the "Low" setting.
Step 2
Pour the unset Jell-O into the top pan of the double boiler. Stir the contents continuously until any chunks melt to a liquid and the mixture heats to just short of a boil. Avoid letting the mixture boil to prevent burning on the bottom of the pan.
Step 3
Add 1/4 oz. of powdered gelatin for every 2 cups of Jell-O, and mix it until it dissolves completely.
Step 4
Pour the liquid Jell-O into the desired container for setting. A shallow container will speed the setting process.
Step 5
Set the Jell-O into the refrigerator and let it rest for a minimum of four hours to initiate the gelling process. Jell-O is set when it is firm to the touch.
Tips and Warnings
- Avoid adding fruits that contain enzymes that break down the proteins in gelatin. These fruits include pineapple, papaya, peaches, kiwi, mango, guava and figs. Acidic fruits, such as citrus and strawberries, may require that you add more gelatin to help it set properly. Strain canned fruits well to remove excess liquid before adding them to Jell-O.
Things You'll Need
- Double-boiler pan
- Stove
- Powdered gelatin
- Shallow container
- Refrigerator
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