Will Jello gel if fresh cherries are added?

Here's why:

* Fruit Enzymes: Cherries contain enzymes that can break down gelatin, but these are usually inactive at room temperature.

* Heat: When you add fresh cherries to hot Jello mixture, you effectively heat the fruit, further deactivating any enzymes.

* Sugar: The sugar in Jello helps to stabilize the gelatin, making it less likely to be affected by the fruit.

However, there are some things to keep in mind:

* Type of Cherry: Darker cherries like bing or black cherries have a higher concentration of enzymes. If you are concerned, you can try simmering the cherries briefly before adding them to the Jello.

* Amount: The amount of fruit you add can also impact setting. If you add a large quantity of cherries, you may experience a slightly softer texture.

To ensure the best results, try these tips:

* Add cherries after the Jello has slightly cooled: This helps prevent the fruit from releasing too much juice.

* Use canned cherries instead of fresh: Canned cherries have already been heated, minimizing any potential enzymatic activity.

Ultimately, adding fresh cherries to Jello is a matter of personal preference and experimentation. Try it out and see what you like best!