I made Jello two weeks ago. put it in little open-faced containers and placed them in the fridge to set. Being the person that I am… I forgot all about them till today. So, I had one to see if it’s still good. Not only was it good, but quite excellent! It has the exact same consistency as the Jello cubes you get a Chinese restaurants (which I love). So now I have to wonder exactly how old is restaurant Jello anyway???


2 Responses to Jello

  1. Melle says:

    To make Jello cubes as opposed to regular-consistency Jello, you just leave out part of the water. Yours evaporated water content over time; usually they just start out with less. (And wouldn’t absorb fridge odors and whatnot by sitting around for two weeks.)

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