Fruit gelatin

1oz gelatin powder (usually a box with four envelopes) to 4 cups fruit juice. Bloom gelatin in 3.5 cups of juice. Boil the remaining juice, and pour it into the gelatin mixture, stir to dissolve. Refrigerate for 3 hours or until it sets.

Pineapple, figs, ginger, papaya, mango, guava, pawpaw, and kiwi have enzymes that prevent gelatin from setting. You can denature these enzymes by heating the fruit or juice to 158 degrees F. (If heating the fruit, better to steam than boil.)

See Also

• WikiHow