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The Beginners' Guide to Perfect Jello

Jello is one of those things that sound easy to make. Add water, stir, and chill, right? Actually there is a little more to it than that and if you have ever ended up with watery jello, thick rubbery jello, or a watery layer on top of a thick rubbery layer, you will know what we are getting at!

How to Make Jello the Right Way

There is a first time for everyone, when it comes to making jello recipes, and the instructions on the side of the pack just say "add hot water, stir, add cold water, stir, chill" which seems to suggest that jello making is foolproof. Unfortunately, that is not the case. Whether you want to know how to make coffee jello or how to make strawberry jello, the instructions are the same.

For making jello, you need to use a measuring jug to make sure you have exactly the right amount of water. Guesswork is not recommended. Get the right amount of hot water and sprinkle the jello powder on top. Using a fork or wire whisk, mix together the jello and hot water making sure you mix it completely. Keep going until it is completely combined. Leaving undissolved bits of powder because you are bored with whisking is what gives you those rubbery bits in the finished jello, so keep whisking - it is good arm exercise too.

When the jello has dissolved, add the cold water and mix well. Mixing well is what gives your jello recipe a good consistency. Chill the jello until it is set. And that is all there is to it!

Jello Troubleshooting

  • Rubbery jello - if your jello is rubbery, you have either not added enough water or not mixed it well enough.

  • Watery jello - you have either added too much water or not left your jello to set for long enough. Remember jello takes hours to set, especially if you are using a jello mold rather than individual bowls. Leave it alone and give it more time!

  • Jello with chewy bits in - you have not mixed the jello properly or your so-called hot water was actually not hot enough to dissolve the jello.

  • Jello with strange hole in - you have poked the jello with your finger to see whether it has set. Tilting the jello mold slightly is a better testing method.

  • Jello still isn't set after several hours - you either haven't waited long enough or you have added fresh or frozen pineapple, kiwi, papaya, gingerroot, figs or guava, all of which contain an enzyme that breaks down gelatin and stop jello from setting.

  • Jello mysteriously disappeared from refrigerator - you have a mischievous child and need to padlock your refrigerator or put the jello on a higher shelf.

How to Make Instant Pudding

Once you have mastered the secrets of making perfect jello, the next thing to learn is how to make instant pudding. The name instant pudding is somewhat misleading. Instant implies something, which happens in the blink of an eye. The recipe on the back of the carton implies slightly longer. Actually, it takes a few minutes just to read the recipe.

Anyway, with jello instant pudding, you need to add two cups of milk, whisk it well and chill for a couple of hours. It is a good idea to put plastic wrap on top, touching the pudding, because this prevents a skin forming on top. If you are making a custard instant pudding, you will need to add water or milk and mix it well, before following the rest of the recipe. The gelatin quickly rehydrates and the pudding sets quickly. Not instantly - just quickly!