Unflavored Gelatin

Store in a cool, dry place in an airtight container. Unopened packets keep indefinitely. Once opened, transfer to an airtight container to prevent clumping from moisture.

Bloom gelatin by sprinkling it over cold water and letting it sit 5 minutes before adding hot liquid—this prevents lumps.

One packet (2.25 tsp or ~7g) sets about 2 cups of liquid into a soft gel; use less for a looser texture.

Don't boil gelatin once mixed; heat to just below boiling or it will lose its gelling power.

Gelatin won't set properly with raw pineapple, papaya, ginger, or kiwi (they contain enzymes that break it down)—cook these fruits first.

For a firmer gel, refrigerate longer; for creamier texture, use less gelatin.

Skipping the bloom step, which causes lumpy gelatin.

Using boiling-hot liquid that's too hot and evaporates, concentrating the gelatin unevenly.

Adding gelatin to acidic or enzymatic fruits without cooking them first.

Not chilling long enough—gelatin needs 4–6 hours (or overnight) to fully set, depending on depth.