Guest guest Posted May 4, 2009 Report Share Posted May 4, 2009 Hey Jodi: I just read a post on my facebook Yahoo group and a member addressed this issue. Here is what she had to say. Well...we can make SCD gelatin (jello) from plain gelatin, fruit juice and water. I thought using pineapple juice instead of orange or whatever other fruits were available would be really tasty. In fairness, it was tasty but it is really important that all the pinapple juice is boiled because otherwise the acids (or something) in the juice will make it so it won't gel. The best way that I figured out out to do it eventually was doing half orange and half pineapple and then boiling the juices with the honey and using water for the cold part. Misty > > anyone have ideas why home-made pineapple jello (from home-made, strained juice) would not harden? I used KNOX followed the instructions perfectly- just diluted the juice a bit but still used the right knox/liquid ratio. > > Jodi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2009 Report Share Posted May 4, 2009 Hi Jodi. Pineapple contains an enzyme, bromelain, that breaks up protein and interferes with the ability of gelatin strands to reconnect into a gel. The only way I can think of possibly making pineapple gelatine would be to use cooked pineapple or cooked pineapple juice, because cooking makes the enzyme inactive. With Google, I found a report of an experiment in which the author heated the pineapple juice, on its own, to 60 C and kept it there for 15 minutes, before adding that juice to gelatin and hot water, in order to make pineapple gelatin. See http://tinyurl.com/de7qe5 Hope this helps. Regards, Ellen in Toronto " jodah235 " wrote on Monday, May 04, 2009 5:59 AM Subject: pineapple jello > anyone have ideas why home-made pineapple jello (from home-made, strained > juice) would not harden? I used KNOX followed the instructions perfectly- > just diluted the juice a bit but still used the right knox/liquid ratio. > > Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2009 Report Share Posted May 4, 2009 Thank you everyone for the replies about my brother's failed attempt to make me pineapple jello. How fascinating. There is such a learning curve with making one's own food. Kind of like all the trials I have learned about freezing zucchini puree or using proper jars for the freezer so they don't expand and crack (all that lovely pastured bone broth all over the freezer- my goodness the elbow grease that one took) or not air tight closing a blender with hot liquid in it (like duh? How many times have I seen that strongly cautioned on the food network?!!?) anyway, I can always count on you guys to help me out. Trying to stay a float eating mush for the next 6 days. My husband is very worried about me eating eggs- but I think scrmabled eggs will be soft enough. The bison/zucchini puree worked really well so did the wild salmon. I have a love hate relationship with chicken soup so I need to vary or else I feel nausea and hunger at the same time which is never pleasant. Totally mixed messages that my body is sending me. Jodi Quote Link to comment Share on other sites More sharing options...
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