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Jello and canned fruit
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 -- Untie the two knots to email me Every silver lining has a cloud. |
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Jello and canned fruit
"Ken Knecht" > wrote in message > > Anyone have any rule of thumb for successfully adding canned fruit to > Jello or am I the only one with this problem? > > TIA I think you are the only one. IIRC, fresh pineapple is a problem with Jello but every other fruit has worked for me. I like peaches, often use fruit cocktail, and both with bananas. After it sets up just a bit, if you stir it, the fruit will be suspended, rather than sink or float. . |
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Jello and canned fruit
Oh pshaw, on Sun 20 Aug 2006 08:46:56a, Ken Knecht meant to say...
> 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 > You liquid measurements need to be precise and the fruit well-drained. Even a tablespoon or two of additional liquid can make a difference. If you're including part of the syrup, it also needs to be part of the measured liquid. Canned (obviously cooked) fruit in syrup or juice should pose no problem. For the standard small size of Jello, bring exactly 1 cup of water to a boil and dissolve the dry gelatin mix in it, stirring thoroughly to insure it has dissolve completely. Then add exactly 1 cup of cold water (including any syrup or juice from the fruit) and mix thoroughly. Refrigerate until mixture is syrupy in consistency. Fold in the *well-drained* fruit, then refrigerate until firm. If you are planning on using a mold which you will turn out on a plate, reduce the total liquid by 1/4 cup. It shouldn't make any difference whether it is sugar or sugar- free Jello. Although you clearly mentioned canned fruit, it should be noted that certain raw fruits like pineapple and papaya contain an enzyme which will prevent setting. They must be cooked before using. -- Wayne Boatwright __________________________________________________ Brought to you by the anarcho-syndicalist commune. |
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Jello and canned fruit
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. |
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Jello and canned fruit
"Ken Knecht" > wrote in message ... > 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 > > -- > Untie the two knots to email me > > Every silver lining has a cloud. =========== Use Jello brand. Thoroughly drain the fruit through a sieve and then onto paper towels. I use two boxes of Jello doubling the recipe and then cutting back on one cup of water, so I then use three cups of water instead of four. I do not add the fruit until the Jello mixture starts to thicken; you have to watch it carefully, or it will get too thick and then you will have to microwave it and start over. It has to be syrupy so the fruit won't all go to the bottom. If I use bananas, I dip them in lemon juice first so they won't turn brown so fast. You could be using too much fruit, or not draining it properly. Or, you could be adding too much water. -------------- > > > |
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Jello and canned fruit
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? For starters the "most of the juice" that you discard should be all of the juice. There is a measured amount of gelatine in the Jell-O mix that is enough to mix with the specified amount of boiling and cold water specified. Adding more liquid is obviously going to reduce the amount of gelatine needed to make it set, so canned fruit should always be well drained. BTW.... if using raw fruit, do not use pineapple. It contains an enzyme that will prevent gelatine from setting. |
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Jello and canned fruit
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 |
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Jello and canned fruit
"Edwin Pawlowski" > wrote in news:1E%Fg.11580$kO3.9292
@newssvr12.news.prodigy.com: > IIRC, fresh pineapple is a problem with Jello > And fresh Papya, Mango, and a few other fruit that have a certian enzyme whihc I forget the name of. It totally disolves collagen, which is what Jello is made from. |
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