Jello Not Setting

[christy]

I tried to make a cranberry gelatin salad, and the jello did not firm up (set). The ingrediants were mixed in a stainless steel bowl, is it possible this would cause the problem?

[cuteascountry_Shortcake]

Hi Christy,

Welcome to Nancy's Kitchen Recipe Message Board.

To my knowledge, the use of a stainless steel bowl would not affect the setting properties of any jello mold.

It is difficult to suggest what the problem might be without knowing what recipe you used or any modifications you may have made to the recipe.

Here is an excellent website for making jello molds and unmolding jello: (It will be necessary to scroll up the page)
www.boston-baden.com/hazel/Jello/jello5a.html#glow

What will make it not set?
www.boston-baden.com/hazel/Jello/jello5b.html#fail

There are excellent tips and hints about making jello molds on this page: www.yankeehalloween.com/qwiggle-tips.html

Here is an excerpt:
Note about adding fresh fruit to gelatin. Some fruits have naturally occurring enzymes that will break down the gelatin's structure, meaning that it will never get firm and set. The fresh fruits to watch out for are pineapple, kiwi, figs, ginger, papaya, guava and mangoes. Cooking will break down the offending enzymes though, and since canned fruit has been cooked, it's safe to use any canned fruit in your gelatin, including canned pineapple.

Christy, since time is of the essence for Thanksgiving preparation, I am posting a link to some tried and true Cranberry Jello Mold
recipes posted in reply to a request made at That Home Site.

ths.gardenweb.com/forums/load/recipex/msg111157042542.html

I hope this explanation is helpful.

Good luck!

-Shortcake