How do you keep fruits, like grapes, in the middle of jello.?

Question

Mine keeps sinking to the bottom

Answer 1

The instructions on the box give you the secret. Basically, you let it partially set before adding the fruit. Then you stir it in, and let it set the rest of the way. (at least that's how I do it).

Answer 2

After mixing the jello, pour only half into the bowls or cups. Refrigerate them until the jello begins to set. Then put the fruit in and add the rest of the jello.

Answer 3

Pour half of the Jello mix into the mold, and keep the other half warm in the saucepan. Put the half-full mold into the freezer for about 20 minutes, so it becomes partially set.

Put the fruit in, then pour the rest of the Jello mix into the mold. Put it in the fridge to set as usual.

Answer 4

If you are making a jello mold and want to have stuff floatng in the middle, pour part of your jello mix into the mold. Let it start to gel. Add your stuff, then add more jello solution. YOu can do this in as many layers for which you have sufficient patience. Have fun.

Answer 5

You can't add the fruit immediately after making your jello. You need to wait until it begins to firm up a little, so it will be more dense and suspend the fruit. Try keeping it in the fridge for 90 minutes or so before adding your fruit.

Answer 6

Let the jello partially set and poke the grapes into the jello or pour them in and gently stir it around.

Answer 7

Pie is right, just make sure you don't use fresh pineapple in the jello. Use the canned stuff because the fresh kind will break down the jello and it will never set up. It has to do with the enzymes in the cooked pineapple.

Answer 8

to keep stuff in the middle, you have to do it in layers.
Pour in some, let cool and firm a little,place your fruit, then pour the rest of the liquid jello on top.
Pretty time consuming I think.