My jello is not getting firm in the refrigerator
The procedure I followed this time:
I started using the microwave to heat up the water. Then I pour both cold and hot water in a bowl, then the package of jello.
Previously I always cooked on the stove. After boil I would pour the jello in the pan, then to a bowl and then the cup of cold water. Never had a problem with that.
With the new method my jello is not getting firm in the refrigerator. Why (not)?
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It's not working because you're trying to set jello to lukewarm water - from mixing the hot and cold and then adding the jello.
The hot water needs to be added first, then the jello, then the cold water, then refrigerate, in that order.
Correct Procedure for Jello:
Heat water (boil)
Dissolve the Jello powder in the heated water
Add cold water
Refrigerate to set
Temperature (gels and melts): Will hydrate at 50°C/122°F, but it's
pretty standard to just boil it. Sets at 15°C/60°F, but sets much
faster chilled, around 1°C/34°F. Melts between 25°C-40°C/77°F-104°F,
depending on concentration.
OR
You can just heat the water above 50°C/122°F and dissolve the Jello powders, and let it cool to set.
But is much faster to dissolve in boiling water and then add cold water and refrigerate to set.
After some reading: are you sure your water-temperature is not tool cold at the start?
This page says the following about gelatin:
But gelatin proteins don’t readily form bonds with one another. Heat causes them to initially unravel and disperse just like any protein. They never form new bonds, though, so the liquid in which they’re dispersed stays fluid.
So, if not heated enough, the unravelling may not have happened properly, and the process fails.
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