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For use in questions regarding the formation and/or use of gelatin (a commonly used a gelling agent in food) which is used in a wide range of foods such as gelatin desserts (Jell-O), trifles, aspic, marshmallows and gummy bears. Gelatin can also be used as a stabilizer or thickener.

Certain enzymes (proteases) cut the protein bonds that create the mesh that causes the jelly (or Jello, or gelatin) to, well, gel. Orange, watermelon and plum do not contain enough of those enzymes … gelling. The application of high heat will inactivate those enzymes to the point that they will no longer interfere with gelling. That's why you can use canned pineapple, but not fresh, in gelatin desserts. …
answered Sep 26 '14 by Jolenealaska
One option is Pozole Rojo (Mexican Red Pork and Hominy Stew) - Here's a recipe from Rick Bayless: Pazole Rojo You won't need the trotters, and shanks are optional since you already have the gelatin
answered Nov 13 '13 by Jolenealaska
I'm totally retracting everything I said in comments. Doing this with just Jello (no unflavored gelatin) works just fine. The key is A LOT of Jello. After reading your question I researched the … question of "How much gelatin is in a box of Jello?" The only answer I was able to find was that a 4-serving box of Jello contains as much gelatin as a .25oz packet of unflavored gelatin powder (Knox). So …
answered Jul 29 '14 by Jolenealaska