What fruit doesn't make a jelly set?

Question

The kids want me to make a jelly with fruit in the bottom - but I remember once been told that certain fruits stop the jelly from setting - but which ones - please help!

Answer 1

Fresh pineapple, kiwi, or papaya as each of these fruits, and a few others, contains high enough levels of an enzyme that breaks down protein to stop the jelly from setting. Frozen versions will have the same problems but canned ones have been heated and this has made the enzymes lose their chemical properties, and thus should be safe to use in your jellies.

Hope that helps and have fun.

Answer 2

Yeah, I tried a jelly with kiwis, and it stayed liquid. So does pineapple and pawpaw, and even apples and bananas have enzymes that transform the protein in the gelatine, and thus hinder it from setting. But, the enzymes of the fruits have been killed in the canning process, so tinned fruits are OK.

Answer 3

This Site Might Help You.

RE:
What fruit doesn't make a jelly set?
The kids want me to make a jelly with fruit in the bottom - but I remember once been told that certain fruits stop the jelly from setting - but which ones - please help!

Answer 4

Pineapples, kiwis, papaya are all fresh fruits that cannot be used in making jello. One missing from previous lists was fig. Each of these fruits contain a different enzyme that affects proteins in a simmilar way.
Bromelain is in pineapples, papain in papayas, acticidin in kiwis, and ficin in figs. All of these are used (usually in powdered form) in store bought meat tenderizers. Papain seems to be the most commonly used in tenderizer mixes though.
Purchasing pasteurized or canned as well as rehydrating dried versions of these fruits kills the enzyme that breaks down proteins such as gelatin.

Answer 5

I think the first answer was corrected. If I'm not mistaken it says on the back of the box because I remember making one the other week and thinking - "well that's alright, I wasn't about to put pineapple in a blackcurrent jelly, you muppets".

Answer 6

Pineapple, papaya, and other fruits have one or more special enzymes in them called proteases, which digest proteins by breaking them down into smaller chunks. Jell-o and other gelatins, made from animal products, will be digested by the proteases, so they will slowly liquefy. As was already mentioned above, meat tenderizers often use plant proteases to slowly digest the tough fibers of meat products, thereby making them more fragile and easy to chew. Also, to add to Mathilda's answer -- I actually did this experiment for fun once, and it turns out that canned pineapple still liquefies jell-o, although not as quickly and not as thoroughly as fresh pineapple. As a interesting side-note, the names of the proteases of some fruits are: - papain for papaya - bromelain for pineapple, and - actinidin as one of the proteases for kiwis There are some gels which aren't made from meat protein, such as agar agar and pectin. If you really want to put fruits in your gelatin and not have it melt, I recommend you look for gels in vegetarian sections of the store. I just knew those biochemistry degrees would be useful someday.

Answer 7

thank you for your answers, my jelly was perfectly set with tinned fruit. i made lemon jelly and added fruit and set, then added on top orange jelly and tinned fruit and let it set and then lime jelly and tinned fruit and was perfect. when i made one flavour jelly and added fruit it sank to the bottom so making 3 different layers of jelly with fruit it had fruit from top to bottom

Answer 8

challenging factor. look on to google. it may help!

Answer 9

Yap! Pineapple, kiwi and papaya.
Pineapple you can choose the tin kind.
kiwi and papaya ..
not sure..

Answer 10

not sure but u might as well buy the fruit cocktail in the tin and use that, it will be alot easier