What is the melting point of jelly cubes?

Jelly cubes, being made primarily of gelatin and water, do not have a traditional melting point. Instead, they undergo a sol-gel transition. Gelatin is a mixture of proteins that forms a gel when it is mixed with water and heated. As the temperature increases, the gelatin molecules become more soluble and the gel structure begins to break down. The sol-gel transition occurs when the temperature is high enough that the gel structure completely collapses and the gelatin molecules are completely dissolved in the water. The exact temperature at which this occurs depends on the specific type of gelatin and the concentration of the gel. For typical food-grade gelatin, the sol-gel transition typically occurs between 35°C and 40°C.