What fruit prevents jelly from hardening: one trick will help fix this

At a time when there is an abundance of fresh fruit and berries, jelly desserts are especially popular. They are prepared quite quickly and do not require special culinary skills. At the same time, they are very tasty. But keep in mind that not all fruits are suitable for making jelly.

The FoodOboz editorial team will tell you what you can't use to make jelly. It simply won't harden.

A fruit that should not be used for making jelly is kiwi.

Why kiwi jelly does not harden

This fruit is very attractive and tasty, but it is not suitable for jelly. The reason is that it contains an enzyme that destroys the integrity of gelatin which is called papain. You won't be able to make a successful dessert.

Similar properties are found in:

• gooseberry
• mango
• pineapple

Therefore, it is also better to refuse them if you want the jelly to harden.

However, you can save the dessert

If the jelly is boiled or simply poured over with boiling water, the enzymes are destroyed and will not be able to prevent it from solidifying.

What will help to save jelly that does not set

It often happens that jelly just doesn't set. And often the reason is not the fruit itself but the cooking technology. However, the situation can be fixed:

• the mass needs to be heated
• add twice as much gelatin and, at the same time, stir constantly
• make sure that all the poured gelatin dissolves

You can also find more recipes on OBOZREVATEL:

• Strawberry jelly
• Jelly from sour cream
• Yogurt jelly