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J-E-L-L-O problems

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tom S. May 19, 2006 04:55 AM

(first of all, yes i failed at making the simplest of all things, jello) So, i followed the instructions. 2 cups hot water, 2 cups cold. can mix in fruit if theyre drained. So I mixed in some fresh pineapples into mine and the stupid jello did not set. its still a liquid not a solid, earlier today i put in some knox gelatine (4 packets). that did not do the trick neither. and its been 96 hours total so time isnt the problem? im guessing A) hot water was too hot and destroyed the original gelatine particles. B) pineapple acid or something else inhibited gelatine from doing its thing. C) 2nd time i put in gelatine the gelatine mixtures temperature was not high enough to "activate" it.

any suggestions of what went wrong would be helpful for the next try. thanks in advance - tom

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  1. r
    R.B. RE: tom S. May 19, 2006 06:21 AM

    I'll let Alton Brown or someone else tell you why, but I'm guessing it's something along your option B.

    On my box, right under "TO ADD FRUIT OR VEGETABLES..." there is a block of red text.

    "NOTE: Do not use fresh or frozen pineapple, kiwi, gingerroot, papya, figs, or guava. Gelatin will not set."

    But vegetables? Who puts veggies in JELL-O? Which veggies in which flavors of gelatin?

    19 Replies
    1. re: R.B.
      t
      TrishUntrapped RE: R.B. May 19, 2006 08:31 AM

      Yep, you can't add fresh pineapple to jello, but you can add canned.

      As to who adds vegetables to jello... well I do. I have a recipe for a carrot salad that's actually very refreshing as a summer side dish. There are many savory uses for that pesky box of jello, not all sweet.

      Visit kraftfoods.com.

      1. re: TrishUntrapped
        k
        Kelly RE: TrishUntrapped May 19, 2006 09:09 AM

        My mom makes a great Jello salad with carrot and CANNED pineapple. It is one of my favorites.

        1. re: Kelly
          l
          LisaN RE: Kelly May 19, 2006 12:35 PM

          I'd like the recipe for both of these if you are willing ot share.

          Thanks

          Lisa

          1. re: LisaN
            t
            TrishUntrapped RE: LisaN May 19, 2006 04:11 PM

            Here is the standard recipe for Jello Carrot Salad... Mine has pineapple in it also. I bet all our recipes are the same or similar. This recipe is easily doubled.

            Carrot Salad

            1 small box lemon jello
            1 small (8 ounce) can crushed pineapple, drain reserve the juice
            1/2 to 3/4 cup shredded carrots
            1/4 cup chopped celery (optional)
            1 cup hot water
            cold water

            1. In a large bowl combine jello and hot water and stir to dissolve. In a measuring cup, pour the reserved pineapple juice and add cold water to make one cup. Add juice/water to dissolved jello and stir.
            2. Refrigerate for about a half hour (or longer) until jello is cool and starting to thicken. Stir in pineapple, carrots and celery (optional).
            3. Refrigerate several hours until set.

            This can be made either in a mold and unmolded, or just in a very nice bowl, not unmolded.

            1. re: TrishUntrapped
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              Puffin3 RE: TrishUntrapped Mar 16, 2014 05:46 AM

              Ya the favorite 'go-to' jello at all our pot lucks after a family funerals was always the shredded carrot/fine chopped celery version. The jello was alway the 'electric green' one.
              No fruit.

        2. re: TrishUntrapped
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          cajungirl RE: TrishUntrapped Apr 15, 2007 10:12 PM

          I have found that even with canned pineapple, my recipe for strawberry jello salad (with pineapple and banana) calls for one envelope of Knox gelatin dissolved in 1/3 cup warm (not hot) water. I have made this salad often and it has never failed. But the gelatin is stirred in after the strawberry jello has been dissolved by hot water and then cool water added to it. Then the Knox gelatin solution.

          1. re: cajungirl
            rworange RE: cajungirl Apr 16, 2007 11:19 AM

            I make fresh pineapple 'jello' using canned pineaple and Knox. I never need more gelatin as long as the gelatin to liquid/fruit ration is the same ... 2 cups liquid to one pack of jello. You might be throwing the ration off with the extra pineapple and tha's the reason you need the extra Knox.

          2. re: TrishUntrapped
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            mspeidel RE: TrishUntrapped Apr 2, 2010 09:48 PM

            Well, I got on to find out why my jello didn't set and here it is, I used fresh pineapple that I had frozen! That is the pits! I have to start over? All that fruit gone to waste, hmmm, there must be something I can do???!!! I have strawberries, bananas and pineapple in there!

            1. re: mspeidel
              d
              dfrostnh RE: mspeidel Apr 3, 2010 03:15 AM

              Drain the fruit mix, perhaps mix in a small amount of sour cream or sour cream plus mayo. Just enough so the fruit is still featured. The sour cream will probably change color depending on what flavor Jello you used. Don't say anything to anybody. It will still taste good but will be more like an ambrosia fruit salad. Adding mini marshmallows and/or coconut is up to you.

              1. re: dfrostnh
                caiatransplant RE: dfrostnh Mar 15, 2014 01:11 PM

                You devious devil you!! I love it! I'd leave out the mayo, myself, but I adore rescuing a disaster and making it a "hey, this is good - how did you make it? Taste's a bit like Jello . . . ."

          3. re: R.B.
            a
            Aaron RE: R.B. May 19, 2006 10:35 AM

            Yeah the problem with all of those fruits are that they have enzymes that act to break down proteins, gelatins and cell structures. That's why people marinade in pineapple juice, and why meat tenderizers are often made of papaein...the papaya enzyme.

            1. re: Aaron
              k
              k_d RE: Aaron Jun 9, 2007 08:22 PM

              Marinades are usually made with canned pineapple juice, though, and as has been pointed out, the enzyme is destroyed by heat (canning), so I don't think the bromelain does anything to the meat except flavor it.

            2. re: R.B.
              d
              Diane in Bexley RE: R.B. May 19, 2006 02:19 PM

              Yup, I make tomato aspic with veggies & lemon Jello. I add some lemon juice to make it less sweet, cold tomato juice, diced scallions, celery, a little hot sauce or Tabasco, diced green or red peppers, sometimes green or black olives. If you put this in a ring mold, you can make a shrimp or seafood salad and pile in the middle. Very elegant for ladies lunch or summertime. Yum!

              1. re: Diane in Bexley
                m
                mspeidel RE: Diane in Bexley Apr 2, 2010 09:52 PM

                Yes, this is very delicious! Just made it for a luncheon for my mother n laws lady friends! There plates were empty. She made mayonaise with a little speck of milk for a topping.

              2. re: R.B.
                Amuse Bouches RE: R.B. Jun 8, 2007 10:12 AM

                At many of my family gatherings there features a particularly vile (IMO) dish of tomato aspic - lemon jello mixed with tomato juice, with avocados and chopped celery. Served with mayo. My grandmother adores it. My mother loves it. These people are usually good cooks, and my mother at least is quite the foodie. It's a mystery.

                1. re: R.B.
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                  Westcoastdj80 RE: R.B. Mar 14, 2014 12:35 PM

                  I just made jello yesterday and it didn't set that why I'm looking it up myself, I also,used fresh pineapple in one bowl and then just plain strawberry jello,in another incase they don't like pineapple.. 2 days later it's still liquid.. I put them both in the freezer and it was like a slushy.. Both of them. So it really dosnt matter if you add fruit or not.. I went step by step with the directions and it would not turn to jello. I think the pkg at the stores could be old, or maybe they missed the gelatin ingrediant to make it turn to jello. Not really sure. I'm going to keep searching.. Def not because of fresh fruit..

                  1. re: Westcoastdj80
                    c
                    Cheez62 RE: Westcoastdj80 Mar 14, 2014 10:10 PM

                    I think it's because you left out the vodka.

                    1. re: Westcoastdj80
                      Antilope RE: Westcoastdj80 Mar 14, 2014 10:58 PM

                      A little Plaster of Paris should firm it up.

                    2. re: R.B.
                      g
                      Genovefa RE: R.B. Jun 27, 2014 04:16 PM

                      Hi J-E-L-L-O problem person.

                      The reason your gelatin didn't set up is the FRESH pineapple.

                      By now you may have received this feedback. Just in case it's still a mystery, here's the skinny on preventing this in the future.

                      Use Canned Pineapple ONLY. There is a protein-lysing enzyme, think marinading tenderizer, in fresh pineapple that breaks done the protein in gelatin. This enzyme is gone in canned pineapple.

                      Rule of Thumb of making J-E-L-L-O...only use canned fruits.

                      Hope this helped.

                    3. p
                      Pia RE: tom S. May 19, 2006 07:35 AM

                      Exactly -- it's an enzyme in pineapple that breaks down the gelatin. Try a different type of fruit.

                      Link: http://antoine.frostburg.edu/chem/sen...

                      1. m
                        Michelle RE: tom S. May 19, 2006 12:22 PM

                        Hello,

                        As you know by now, the problem is the raw pineapple, it has an enzyme that causes the jello to not set up. I also wanted to add, that if you are going to add fruit to your jello, use slightly less water than it calls for, so it will set up a little firmer. For example, instead of 2 cups hot water and 2 cups cold water, use 2 cups hot water and 1 to 1.5 cups cold water.

                        One of my favorite jello salads is orange jello with canned crushed pineapple and shredded carrots in it, with a spoonful of sour cream on top, yum!

                        1. b
                          boogiebaby RE: tom S. May 19, 2006 01:15 PM

                          It's not a problem with the jello. The box of Jello should say on it not to add certain fruits, and fresh pineapple is one of those mentioned.

                          1. t
                            tom S. RE: tom S. May 19, 2006 01:39 PM

                            So as a biologist I was eager to do some research. lets see if i can state this clearly. So gelatin is indeed a form of collagen which is made from polypeptides designed for structural strength and integrity. so the pineapple comes into play with an enzyme called bromelain. I'm not completely sure but as a proteolytic enzyme I believe it just cleaves off a certain susceptible part of the amino acid sequence of the collagen subunits. Thus, preventing reformation of collagenous polypeptides by breaking key bonds needed for collagen to form within the jello.

                            2 Replies
                            1. re: tom S.
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                              Carissa Anderson RE: tom S. Jun 12, 2006 12:48 AM

                              Hi, im wondering if you can lead me to a place where i can find more information on this subject. I am in the process of testing Jell-O and its Enzymes for a High School Biology Project and would greatly appreciate you help in this subject. Thank you!

                              1. re: tom S.
                                Quine RE: tom S. Apr 15, 2007 01:36 PM

                                LOL, research project, yeah yeah that's what it was. You know, cooking really is one of those things where it really does pay to read the directions/instructions. *smile*

                              2. y
                                yoschef RE: tom S. Apr 15, 2007 01:20 PM

                                does anyone know the basic jello ratio for powderd gelitan to water etc.??
                                i have a huge box and want to do the jello flavor mixes and stuff and i just need the basic ratio or a point in the right direction/website?
                                thanx in advance

                                3 Replies
                                1. re: yoschef
                                  yayadave RE: yoschef Apr 15, 2007 09:29 PM

                                  Here's a starting point.

                                  http://www.chowhound.com/topics/31236...

                                  1. re: yayadave
                                    rworange RE: yayadave Apr 16, 2007 11:14 AM

                                    Yeah, that was my post. I fancy myself a gelatin expert at this point ... one package of Knox to every two cups of liquid. Nothing else matters.

                                    1. re: rworange
                                      yayadave RE: rworange Apr 16, 2007 12:00 PM

                                      Yes it was, and a lively and informative one it was. As I recall, I made some orange/basil "jello" after that thread. Um-mm, I was the only one who ate it.

                                2. s
                                  scottso RE: tom S. Apr 15, 2007 01:36 PM

                                  I make a simialr dish called fruit kanten.. I use agar agar powder as a thickener. Dissolve the powder by heating it (till it's disolved) in fresh tropical fruit juice (or orange, cherry any kind of juice for that matter). You can add whatever fresh fruits you like, including fresh pineapple. I prefer the texture and the taste over Jello.

                                  1. b
                                    bigjimbray RE: tom S. Apr 15, 2007 10:30 PM

                                    Tom: young man I would like to know at what time you added your fruit? because
                                    on the box it says to wait at least 1 1/2 hour cooling time before you add any canned
                                    fruit, or until it starts to thicken. I think with all this knowledge you have. if you tried
                                    it again, I think every thing will come out the way you want it to. good luck.

                                    7 Replies
                                    1. re: bigjimbray
                                      JK Grence the Cosmic Jester RE: bigjimbray Apr 16, 2007 03:28 AM

                                      The reason for waiting until the jello starts to thicken before adding fruit or other solid ingredients is because if you don't, all of the stuff you try to stir in will fall out of the gel and either float to the top or sink to the bottom instead of hanging in the middle like you wanted.

                                      1. re: JK Grence the Cosmic Jester
                                        rworange RE: JK Grence the Cosmic Jester Apr 16, 2007 11:17 AM

                                        Yeah, that's the only reason for waiting, otherwise it doesn't matter. The problem was the fresh pineapple. Cooking it before adding would have helped. If all else fails, freeze the jello that doesn't set for a nice granita or sorbet.

                                        This is a 2006 topic so it probably won't help the OP.

                                        1. re: rworange
                                          s
                                          scottso RE: rworange Jun 8, 2007 07:31 AM

                                          Pineapple will set up in juice (even pineapple juice) Using Agar Agar instead of jello and you don't have to wait to add fruit.

                                          1. re: scottso
                                            m
                                            morebubbles RE: scottso Jun 8, 2007 08:29 AM

                                            how do you use the agar agar? dissolve it in warm water first? The agar agar I've seen doesn't come with instructions.

                                            1. re: morebubbles
                                              s
                                              scottso RE: morebubbles Jun 8, 2007 11:54 AM

                                              You have to dissolve it on the stove in the liquid you want to jell, until fully disolved, ( it takes just a few minutes). I use tropical fruit juices as the base, like: mango, guanamana, Gauva/strawberry etc.It always gets rave reviews. You can also pour into pretty molds and it has a softer texture than jello. I would let folks know it's not Jello because many folks will assume it is, and pass it up. Also, It's much cheaper at the orietal grocery stores than at the health food stores.

                                              1. re: scottso
                                                m
                                                morebubbles RE: scottso Jun 8, 2007 12:30 PM

                                                That sounds absolutely great to me! Agree on letting people know it's not Jello (also good for people trying to avoid animal products). I have bought it at the Asian stores but then when it's at home I don't know what to do. So, I break off a piece of agar agar (say an 8"x1"piece), then add to 2 cups of liquid? Is that about right?? Thanks so much for this info! (guanabana is one of my favorite fruits!)
                                                Edit: I've also read that it holds up to hot climates a lot better (won't melt easily).

                                                1. re: morebubbles
                                                  s
                                                  scottso RE: morebubbles Jun 9, 2007 01:17 PM

                                                  I have not used the whole pieces of agar agar in many years. I get the granular gel version in little packets (which are also called kanten), and I use 4 Tablespoons of gel to 4 cups of juice.

                                                  Indeed, it does hold up better in the heat and also does not need to be chilled to set. This thread inspired me to buy two pertty molds at a yard sale.

                                    2. LMAshton RE: tom S. Mar 14, 2014 11:49 PM

                                      Fresh pineapple is the problem. It's the enzymes in the pineapple. Cooked/canned pineapple is fine. Fresh is not and the jello will never set.

                                      1. d
                                        denfence RE: tom S. Mar 15, 2014 12:57 PM

                                        my jello is already set up. I want to cut it into squares and add it to my fruit salad that has fresh pineapple in it. will it make the jello melt?

                                        1 Reply
                                        1. re: denfence
                                          caiatransplant RE: denfence Mar 15, 2014 01:22 PM

                                          Don't know, but I'd add it to my fruit salad just before serving and tell everyone to get to it~!!

                                        2. j
                                          jenbeaubien RE: tom S. Mar 15, 2014 05:52 PM

                                          I had no idea about the pineapple! But my grandpa always made us green jello with grated carrots in it for Christmas.

                                          3 Replies
                                          1. re: jenbeaubien
                                            LMAshton RE: jenbeaubien Mar 16, 2014 02:11 AM

                                            I believe other fresh fruits, like mango and papaya, will also cause JELLO to not set, also because of the enzymes. I haven't verified that, but I do recall reading it at some point.

                                            1. re: LMAshton
                                              greygarious RE: LMAshton Jun 28, 2014 11:08 AM

                                              There's a list of the problem fruits in the small print on the box. It continues to grow as more tropical fruits become popular in supermarkets, like kiwi. I learned the hard way, some years ago, that honeydew also defeats gelatin.

                                            2. re: jenbeaubien
                                              h
                                              holypeaches RE: jenbeaubien Mar 16, 2014 03:14 AM

                                              Try a small batch test run. Or cube chilled to treat as a last minute garnish. Good luck!

                                            3. p
                                              Puffin3 RE: tom S. Jun 28, 2014 07:12 AM

                                              Doesn't the package explicitly warn about adding pineapple?
                                              The brand I buy does.

                                              1 Reply
                                              1. re: Puffin3
                                                g
                                                Genovefa RE: Puffin3 Jun 28, 2014 11:35 AM

                                                Yep. Every gelatin I have every bought does.

                                                However, I have been known to use a product I was confident I knew how to use..only to discover later that I missed something important in the fine print.

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