Q&A for How to Make Jello

Yes, you can!

Pour the Jello mixture you have made into a cup or bowl, then put it in the fridge to allow it to set.

That depends on the type of Jello you use. The original gelatin Jello, however, has about 60 calories per serving.

This happens a lot with the sugar-free Jello formulations. Some of the generic jellos are doing that, too. You could try using a little less water or try a different brand.

Yes, because the ice mold is non-stick.

The recipe makes two cups of Jello.

Yes, it will work.

You do not need to freeze it. You should put it in the fridge for four hours.

It turns out better and sets quicker if you don't cover it. Wait until it sets to cover it.

Yes.

No.

One tablespoon will do.

If you put it in a freezer or in the back of a fridge, it might have been close enough to freezing temperatures.

Jello will be ready when it is bouncy to the touch and is no longer in liquid form. It is a concentrated solid on that line between solid and liquid and feels solid until you stab it with your finger. Trust me, you'll know.

Do a circular loop with the knife to get it off the glass, then cut it into stripes, then into cubes.

It becomes rubbery because it wasn't mixed into the boiling water well enough. Try reheating it til near boiling and maintain that temp til all the gelatin is well combined, then cool again. Next time, stir it longer even if you think it's well combined. Sugar cools the liquid faster and helps to cause this effect.

The fruit may have been too juicy, affecting the consistency of the mold.

You might want to review the instructions. The most likely answer is that you didn't follow them closely enough.

If your Jello didn't set, then you likely made a mistake in the initial recipe. I would try remaking it.

Yes, it does when you use the "making jello from scratch". The gelatin IS Knox gelatin.

Yes, you can use lemon juice.

That depends on the typo of Jello you are using but generally 4-5 hours is sufficient.

No. Jell-O and jelly are two different foods. Jelly is a fruit preserve, kind of like jam, and it doesn't include gelatin.

There shouldn't be. You can check the back of the box for specific instructions.

Absolutely. You'll need gelatin. There are plenty of recipes available online.

Honestly, you can use any kind of spoon. I make Jello all the time without a wooden spoon, it's just recommended because wooden spoons are very good stirring spoons.

Use 1 big packet with 2 cups of hot water, and let it set for a while. Sometimes they print this on the package.

Make sure you have dissolved all the gelatin together, and let it cool before putting it in the refrigerator.

Put it in the refrigerator. The freezer will cause the ingredients to separate and go watery.

This is caused by not stirring enough to dissolve all the gelatin. Scrape down the sides with a spatula. That will stop this from happening.