My gelatin didn't gel
I made two small packets, boiled 2 cups of water, then put in 8 oz of frozen pineapple filled with cold water the rest of the way to the 2 cups mark.
The Jello sat in the fridge overnight and today it wasn't set. I put in a big packet of mix and a cup of boiling water. 4 hours later it is still not set.
What can I do?
Best Answer
As the instructions on the box say, you shouldn't put fresh pineapple (or kiwi-fruit) in the Jell-O. Apparently pineapple has an enzyme called bromelain that breaks up the gelatin into its component amino acids.
You can use canned pineapple instead as the pineapple is cooked during the canning process and this denatures the bromelain.
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Quick Answer about "My gelatin didn't gel"
The best way to thicken Jell-O that won't set up is to boil ¾ cup of water and add that to your Jell-O packet. Stir until your Jell-O packet is completely dissolved. Make sure the gelatin is fully dissolved and not just your sugars. Once dissolved, add ½ cup of cold water to your mixture and stir to combine.Why is my gelatin not thickening?
Some gelatin types may require the jello to rest a bit longer. To make sure that the jello is setting properly, check it from time to time and see if it is getting that wiggly, gelatin-y structure. If the texture isn't as thick as you'd want it to be after 4 hours, allow it to rest for a bit longer.Why did my jello not gel?
When making gelatin you must boil the powder in water and then add the correct amount of cold water before sending it to the fridge to set. If you skipped or altered either of these steps then that is why your Jello will not set.Why would gelatin not set?
Also, if the gelatin does not dissolve well before you added the cold water, it will indeed not set. Afterward, ensure to cover the jello with cling wrap. Do this if you intend to let it rest overnight. Not only that, but also it will stop the jello from hardening and enabling it to set.How To Fix Jello That Did Not Set Properly
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Answer 2
Generally acids will inhibit the gelling process of gelatin, as I found when I tried to make a lemon jelly once and failed! Pineapple, as well as having its own particular enzymes is also fairly acidic so in your case it was probably this combination of factors. If you are using juice sometimes you can boil it to reduce before adding gelatin and cooling.
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