What is the freezing point for jello in degrees?

Jello doesn't have a specific freezing point in the same way that water does. It's a gel, which is a mixture of solid and liquid, and its freezing point is dependent on the specific ingredients and their proportions.

Here's why:

* Gelatin: Jello's main component, gelatin, is a protein that forms a gel when mixed with water. It has a lower freezing point than pure water.

* Sugar: Jello also contains sugar, which acts as a solute and lowers the freezing point of the mixture.

* Other ingredients: Flavors, colors, and other ingredients can also affect the freezing point.

So, instead of a specific freezing point, jello will become increasingly firm as it cools. It will become solid and difficult to eat at temperatures below freezing (32°F or 0°C), but won't necessarily freeze in the same way as water.

Important note: Freezing jello will usually cause it to separate and become grainy. It's best to refrigerate jello for optimal texture.