Is there anyway to raise the setting and melting point of gelatin so that it doesn't melt at room temperature. I've heard that adding pectin can raise the setting and melting point, but I'm no sure. Thanks.
The melting (and setting) temperature of gelatine depends on the grade of gelatine. As per Wikipedia:
Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration (but is typically less than 35 °C) and the lower limit the freezing point at which ice crystallizes. The upper melting point is below human body temperature, a factor which is important for mouthfeel of foods produced with gelatin.
I would suggest experimenting with adding Agar to the mix, as Agar has a melting temperature of 85 °C, and sets at between 32 and 40 °C (again, as per Wikipedia
I would not "add" agar - I'd simply switch from gelatin to agar (or agar-agar if that makes it easier to spot at the store.) I personally find the powdered version easiest to measure/work with, but be aware that it also comes as rather large "sticks" that look somewhat like a clear dried noodle.
It's not a direct substitution - I generally use somewhat less agar than gelatin, and too much agar can be unpleasant, so some experimentation is probably called for when switching.