On Sun, 20 Aug 2006 15:46:56 GMT, 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?

Wait until the jello had gelled sufficiently that it looks like my
butt (all dimpled and wiggly, but not solid). Then stir in the
*completely* drained fruit. When you introduce extra liquid, the
gelatin won't be able to do its job as well.

Carol