Jello Bulk For A 9X13 Pan

To make Jello Jigglers, you'll need two 3-ounce boxes of Jello, two cups of boiling water, and a 9x13 pan. You can use any flavour of Jello and can even make multi-coloured Jigglers! Simply add the Jello and boiling water to a bowl, stir until dissolved, and pour into your 9x13 pan. After refrigerating for 3-4 hours, your Jello Jigglers will be ready to eat!

Jello Jigglers recipe

Ingredients:

• 2 boxes (3 oz each) of Jello, any flavour (regular or sugar-free)
• 2 cups of boiling water
• A 9×13 pan or nagashikan mould
• Cookie cutters or a knife

Method:

• Boil one cup of water for each 3 oz box of Jello. If you are making more than one colour, keep them separated.
• Add the water to the gelatin and stir for two minutes until completely dissolved. Don't forget to pop any bubbles!
• Spray the Jello mould or pan with cooking spray and wipe down. Slowly pour the Jello mixture into the pan; you don't want to create more bubbles!
• Carefully place the Jello moulds into the refrigerator for 3-4 hours or overnight.
• To remove the Jello Jigglers cleanly and stop them from sticking to your pan, place the mould in a sink with around 1 inch of warm water for 10-15 seconds, then remove for cutting.
• Use cookie cutters to cut the Jello Jigglers into fun shapes or simply use a knife to slice into squares. Serve cold.

Tips:

• Water to Jello ratio: For Jello Jigglers, keep the water-to-Jello ratio at 1:1; that means that for every one box of Jello, you will need one cup of water. This is half of what a regular Jello recipe on the box requires. As a rule, the less water you add, the stronger the Jello will be.
• Don't add cold water: Rather than adding cold water, as the directions on the box instruct, you are only going to use boiling water to make Jello Jigglers. This helps the gelatin molecules form a really strong bond and results in that strong and jiggly texture.
• Spray the pan with cooking spray before putting in the Jello, then wipe with a paper towel: Before you add the liquid Jello into the pan, take the time to spray the pan lightly with a cooking spray and wipe it in with a paper towel. The spray will help stop the Jello from sticking to the pan, and the wiping will help make sure the surface of your Jello is smooth since the little droplets of cooking spray can cause indentations.
• Pop or scoop out any bubbles: After adding the liquid Jello to the mould, make sure to pop any bubbles with a toothpick (or scoop out with a spoon). If you don’t, those bubbles will remain and you will get holes and divets in the Jello! This doesn’t impact the taste, but can make it look rather uneven.

Storage:

To store Jello, place it in a tightly sealed container in the refrigerator; it should last 7-10 days.

Jello and Knox gelatin ratio

The ratio of Jello to Knox gelatin depends on the desired firmness of the final product. Knox gelatin is stronger than Great Lakes gelatin and THM Just Gelatin (both beef gelatins). For every teaspoon of Knox gelatin used, use 1 and 1/4 teaspoons of either THM Just Gelatin or Great Lakes gelatin.

For example, a recipe for "Knox Blocks" calls for 3 (3 1/4 ounce) packages of Jello gelatin (any flavor) and 4 (1 ounce) envelopes of unflavored gelatin. This recipe yields a product similar to Jello Jigglers.

It is important to note that gelatin must be dissolved in hot liquid to activate properly. Additionally, gelatin leaves a faint taste in the final product, which may be undesirable in certain recipes.

Preventing Jello from sticking to the pan

To prevent your Jello from sticking to the pan, you can use non-stick cooking spray. Spray the pan evenly and then use a paper towel to wipe the spray, ensuring a smooth surface for your Jello.

Another method is to use warm water to loosen the Jello from the pan. Dip the pan in a basin of warm water, ensuring the Jell-O doesn't get wet. Then, shake the pan to loosen the Jello and place a cold, damp plate face down on the surface of the Jello. Put one hand on the plate and flip the plate and mold so the plate is now at the bottom. Slowly lift the mold off the Jello. If you feel resistance, place the pan back into the warm water.

Additionally, you can try using a nagashikan mold, which is a Japanese mold with a four-sided outer pan and a sliding inner pan. This makes it easier to remove the Jello as you can pull out the inner pan and cut the Jello into cubes.

How to store Jello

Storing Jello correctly is essential to maintaining its taste, texture, and freshness. Here is a comprehensive guide on how to store Jello:

Choosing the Right Container

The first step in storing Jello is selecting a suitable container. Here are some factors to consider:

• Material: Opt for food-grade materials like glass or BPA-free plastic. These materials are safe for food storage and won't react with the Jello.
• Size: Choose a container that can accommodate the amount of Jello you plan to store, allowing for some expansion during refrigeration.
• Sealing Capability: Ensure the container has an airtight seal to keep the Jello fresh and prevent odour absorption.
• Shape: Choose containers with secure lids in shapes such as rectangular, square, or individual portions to suit your needs.

Preparing the Jello for Storage

Before storing your Jello, follow these steps to ensure optimal storage conditions:

• Cooling: Allow the Jello to cool completely after it has set. This stabilises the texture, making it easier to handle.
• Portioning: Cut the Jello into individual portions or desired serving sizes. This allows you to remove only what you need without thawing the entire container.
• Wrapping: For refrigerator storage, cover the container tightly with plastic wrap or aluminium foil. For freezing, use freezer-safe bags or freezer-grade wrap to prevent freezer burn.

Storing Jello in the Refrigerator

The refrigerator is a common method for short-term Jello storage. Here are the steps:

• Cooling: After the Jello has set, cool it in the refrigerator for at least two hours before covering it.
• Container: Transfer the cooled Jello to a clean, dry container with an airtight lid.
• Covering: Seal the container tightly to prevent air and moisture from affecting the Jello.
• Placement: Store the Jello on a flat, stable surface in the refrigerator to prevent tilting or spilling. Avoid placing heavy items on top.
• Temperature: Maintain a refrigerator temperature between 32°F and 40°F (0°C and 4°C) for optimal Jello storage.

Properly stored Jello can stay fresh in the refrigerator for around 5 to 7 days. However, the texture may change slightly over time due to moisture absorption. Always check for spoilage signs before consuming.

Freezing Jello for Long-term Storage

Freezing is an excellent option for preserving Jello for several months. Here's how to do it:

• Cooling and Cutting: Once the Jello has set, cool it in the refrigerator for a few hours, then cut it into individual portions.
• Wrapping: Tightly wrap each portion in plastic wrap or place them in freezer-safe bags, removing excess air to prevent freezer burn.
• Secondary Containment: Place the wrapped portions in a rigid freezer-safe container or sealable freezer bag for added protection.
• Labelling and Dating: Label and date each container or bag to track storage duration and consume the oldest portions first.
• Freezing: Position the Jello flat in the freezer, away from other foods, to prevent damage and avoid cross-contamination.

When you're ready to enjoy your frozen Jello, simply thaw it in the refrigerator for a few hours or at room temperature for quicker results. The Jello will regain its smooth, gelatinous texture once thawed.

Tips for Properly Storing Jello

To ensure your Jello stays fresh and delicious, keep these additional tips in mind:

• Keep it Covered: Always keep Jello tightly covered during storage to prevent drying out, odour absorption, and freezer burn.
• Use Proper Containers: Choose containers or bags designed for food storage. Avoid non-airtight containers to prevent moisture issues.
• Avoid Temperature Fluctuations: Maintain consistent refrigerator or freezer temperatures and avoid frequent opening and closing.
• Don't Refreeze Thawed Jello: Once Jello has been thawed, do not refreeze it as this can alter the texture and quality.
• Rotate Stock: Consume older Jello first to avoid letting it sit too long.
• Store in a Cool Area: Keep stored Jello away from heat sources or direct sunlight to prevent melting or shape loss.

Jello setting time

To make Jello, you'll need to follow a few simple steps. First, pour the gelatin powder into a medium-sized mixing bowl. Next, add boiling water to the gelatin mix and stir for about 2 minutes until it's completely dissolved. After this, stir in some cold water. Then, you'll need to refrigerate the mixture for at least 3 to 4 hours, or until the gelatin is firm and doesn't stick to your fingers when touched.

There are a few ways to speed up the setting time. One way is to use the "speed-set method" or "ice trick". To do this, dissolve the gelatin mix in 3/4 cup of boiling water, then add ice cubes to 1/2 cup of cold water to make 1 1/4 cups. Stir the cold water into the gelatin until it's slightly thickened, then remove any unmelted ice and refrigerate for 30 to 90 minutes, or until firm.

Another way to speed up the setting process is to use a chilled bowl. You can chill a glass or porcelain bowl in the refrigerator, and then pour the dissolved gelatin mixture into it. This will help the gelatin to cool and set faster. However, do not mix the gelatin in the chilled bowl, as pouring boiling water into a cold bowl can cause it to break.

It is not recommended to put Jello in the freezer to speed up the setting time. Freezing Jello can cause it to lose its gelling power, resulting in a watery, goopy mess.

Frequently asked questions