Why does pineapple stop jelly setting?

When making some jelly last week, I noticed the packet said it wouldn’t set if pineapple, kiwi or papaya were added to it. We decided to find out why pineapple stops jelly setting.

Why pineapple stops Jelly setting?

What you need

  • Jelly cubes
  • Fresh pineapple
  • Tinned pineapple
  • Any other fruits you wish to test
  • Small bowls


  • Make the jelly up as per the instructions.
  • Divide into several small bowls.
  • Add a different fruit to each bowl.
  • Leave one just as jelly – this is our control


We found only the jelly containing the fresh pineapple did not set. In one bowl I had just two small pieces of pineapple, this was enough to stop it setting.

Why pineapple stops Jelly setting?

The science part

Jelly contains gelatine which partially consists of protein molecules. It sets because the protein molecules tangle up as they cool down trapping the water to make a solid. Fresh fruits such a pineapple, kiwi and papaya contain enzymes which break down these protein molecules, making them smaller, so they can’t tangle up, which stops the jelly setting. This is similar to how the enzymes in your stomach break down food.

The tinned pineapple jelly set because as part of the tinning process the pineapple has been heated  to destroy  bacteria. This process has also  destroyed the enzymes ( they are denatured ).

Why pineapple stops Jelly setting?

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There are 12 comments

  1. Cerys @ Rainy Day Mum

    What another fab experiment – I knew about Kiwi but didn’t know others not setting jelly – I really like with the tinned pineapple and the denatured enzymes – wouldn’t this be great to do with GCSE Science students in the enzyme work

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