On Sun, 20 Aug 2006 15:46:56 +0000, Ken Knecht wrote:

> I have had a few difficulties with Jello (store brand, actually) firming
> up; sometimes it partly remains liquid. If I don't have an extra banana
> or two I usually dump a can of fruit minus most of the syrup in it -
> sliced peaches is a favorite. I think it matters what kind of syrup the
> fruit is in and whether sugar or sugar-free Jello is used, but I've not
> got it entirely figured out.
>
> Anyone have any rule of thumb for successfully adding canned fruit to
> Jello or am I the only one with this problem?
>
> TIA

Jello is not expensive. Skip the store brand if it is not pleasing you.
Maybe too much liquid.