It is never a good thing when you pull Jell-O out of the refrigerator and it did not thicken properly. Jell-O that is runny, after cooling in the refrigerator for 4 hours, may require additional gelatin to force it to thicken. The process is not difficult, and works well in most cases. Several factors may cause the Jell-O to stay runny, including the addition of fruit that counteracts the gelling process.
Step 1
Add about 1/2 inch of water to the kettle portion of a double boiler and heat it to a soft boil. Reduce the heat to a medium setting.
Step 2
Set the top pan on the boiling water kettle. Pour in the runny Jell-O. Stir the Jell-O continuously until it heats to a simmer.
Step 3
Add 1/4 oz. of powdered clear gelatin for each 2 cups of runny Jell-O. Mix the powder into the liquid Jell-O until it dissolves.
Step 4
Pour the Jell-O into a heat-resistant container to thicken.
Step 5
Place the Jell-O container in the refrigerator for 4 hours to thicken and gel. Jell-O is finished setting when the product is firm.
Tips and Warnings
- Fruits with enzymes that break down protein prevent Jell-O from setting properly. These include pineapple, peaches, kiwi, mango, papaya and guava. High-acid fruits added to liquid Jell-O require an additional 1/4 oz. of gelatin for every 2 cups of Jell-O. These fruits include strawberries, oranges and grapefruit. Drain the liquid from canned fruit before adding the fruit to the liquid Jell-O. This will ensure that you don't reduce the ratio of gelatin to liquid.
Things You'll Need
- Double-boiler kettle
- Powdered gelatin
- Heat-resistant container
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