Homemade jelly allows for creativity with various ingredients, but certain fruits like pineapple and kiwi contain proteases that prevent gelatin from setting properly. Gelatin's structure depends on polypeptide chains, and using protease-containing fruits leads to a jelly that won't hold its shape. To successfully make jelly, combine powdered gelatin with juice, chill, and avoid problematic fruits. Tips include using oil on molds and ensuring the jelly is fully set before removing it to achieve that iconic wiggle.
Gelatin is a protein that keeps its shape because of its polypeptide chains, which connect to each other in a spring-like formation.
Fruits containing proteases, such as pineapple and kiwi, will cause a chemical reaction that prevents gelatin from setting properly.
Making homemade jelly is very simple; combine powdered gelatin and fruit juice, then let it thicken in the fridge.
To keep gelatin from sticking to the mold, spray it with oil beforehand and ensure it is fully set before removal.
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