Jello Box Pan Size Guide

To make Jello Jigglers, you'll need two 3-ounce boxes of Jello and two cups of boiling water. This will fill a 9x13 pan or nagashikan mould. If you want to use a smaller pan, you can halve the recipe, but you'll end up with thinner Jello Jigglers.

Pan size and jello depth

The pan size and jello depth are important considerations when making jello. The depth of the batter will depend on the size of the pan used. If you use a larger pan than a recipe calls for, the batter will be shallower and will bake more quickly. Conversely, if you use a smaller pan, the batter will be deeper and will take longer to bake.

For example, if you are making jello jigglers, a thicker jello snack that can be eaten with your fingers, you will need a 9x13 pan or nagashikan mold for every two 3-ounce boxes of jello. If you only have one box of jello, you can still make jigglers, but they will be very thin. If you are making regular jello, a single box of jello will be enough to fill an 8x8-inch square pan.

When determining the appropriate pan size, it is important to measure the pan's dimensions from the inside edge to the inside edge, excluding the thickness of the pan. Additionally, when measuring the depth of the pan, place a ruler straight up from the bottom of the pan without slanting it.

If you use a different pan size than what is called for in a recipe, you may need to adjust the baking time and temperature. Using a larger pan will result in a shallower batter, causing the heat to reach the centre of the pan more quickly and increasing evaporation. In this case, you should shorten the baking time and raise the oven temperature slightly. On the other hand, using a smaller pan will result in a deeper batter, reducing evaporation and increasing the baking time. To avoid over-browning, you should lower the oven temperature slightly in this case.

Refrigeration time

A traditional recipe for jello uses a small box (3 ounces) of jello, dissolved in 2 cups of boiling water. After stirring for two minutes, 2 cups of cold water are added, and the mixture is poured into a mold or pan. It then needs to be refrigerated for four hours or until set.

If you are in a hurry, you can use a speed-set method. This involves dissolving the jello in just 1 1/2 cups of boiling water, and then adding a cup of cold water with ice cubes to a total of 2 1/2 cups. This mixture needs to be refrigerated for 30 to 90 minutes or until set.

The size and shape of the mold or pan can also affect the refrigeration time. A thin, wide pan will take less time to set than a deep mold. Individual molds will take around three hours to set, while 2-6 cups will take four hours, and 2-3 quarts or deep molds will take five hours.

It's important to note that jello made with fresh fruit juice and gelatin may take longer to set, with a recommended refrigeration time of at least 2 to 3 hours or even overnight.

Once the jello is set, it can be served as it is or garnished with whipped cream or extra fruit. If you plan to cut the jello into cubes or shapes, a baking pan is a good option. For a fancier presentation, a jello mold can be used, and the jello can be turned out onto a serving dish.

Jello shots, made with vodka, will take around three hours or overnight to set in the refrigerator.

Overall, the refrigeration time for jello can vary from around two hours to overnight, depending on the recipe, quantity, and type of mold or pan used. It's important to allow sufficient time for the jello to set properly before serving.

Jello moulds

A simple option for a Jello mould is a baking pan. A 9x12 inch or 8x8-inch pan will create a good depth for your Jello, and these are common sizes that many people will have in their kitchens. If you want to create fun shapes with cookie cutters, this is a good option. A bigger pan will work, but the Jello will be thinner.

A 9x13-inch pan is also a good size for Jello Jigglers, a firmer version of regular Jello that can be eaten with your fingers and is a fun snack for kids. This size pan will yield about 24 2-inch Jigglers.

For a more decorative option, you could try a bundt cake pan or a more ornate Jello mould. These will create an impressive-looking dessert, especially if you layer different colours of Jello. You can also use small shot glasses, candy moulds, or small serving bowls to create individual Jello desserts.

If you are using a bigger mould, you will likely need to use more than one box of Jello mix. For example, a 9x13-inch pan usually requires two 3-ounce boxes of Jello.

To remove your Jello from the mould, fill your sink with 1-2 inches of warm water and place the mould in it for 10-15 seconds. Do not fill it too much, or the water will spill over into your Jello! This will help the Jello slide out of the mould easily.

Jello jigglers

To make Jello Jigglers, you will need:

• 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

Firstly, boil one cup of water for every 3 oz box of Jello. If you are making more than one colour, keep them separated. Then, add the water to the Jello and stir for two minutes until completely dissolved. Don't forget to pop any bubbles!

Next, spray the Jello mould or pan with cooking spray and wipe down. Slowly pour the Jello 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 pan in 1 inch of warm water in the sink 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.

You can also make two-tone Jello Jigglers. Make one colour of Jello (two 3 oz boxes and 2 cups of boiling water) and refrigerate in the mould for 30 minutes or until firm. Make the second colour, pour gently on top, and refrigerate again until ready to serve!

Jello and fruit

To make jello and fruit, start by washing, cutting, and layering your chosen fruit in a bowl or jello mould. Then, mix regular jello powder with water, or try using homemade vegan gelatin instead. Next, pour the gelatin mixture over the fruit and put the dessert in the refrigerator for about 2 hours to set. Once the jello has set, remove the dessert from the bowl or mould and enjoy!

If you want to add a little extra fun to your jello and fruit salad, you can toss in some blueberries and strawberries before the jello hardens. This creates a finger jello fruit salad! You can also add a little alcohol to make jello shots for adults.

Ingredients:

• 6 oz (176 g) box of gelatin powder (Jello brand or other brand)
• 1 c (240 ml) of boiling water
• 1 c (240 ml) of cold water
• Fruit of your choice (e.g. green grapes, red grapes, strawberries, raspberries, bananas, pears, or canned pineapple)

Instructions:

• Wash your fruit and slice it into small, bite-sized pieces.
• Layer your fruit in a bowl or jello mould.
• Pour the gelatin powder into a bowl and add 1 c (240 ml) of boiling water. Stir until the powder dissolves.
• Add 1 c (240 ml) of cold water to the mix and stir.
• Pour the gelatin mixture over the fruit.
• Place the bowl in the fridge for 2 hours to set.
• Turn the bowl upside down onto a plate and serve.

Frequently asked questions