Jelly generally takes a few hours to set, but the exact time depends on the recipe, amount, and temperature. Key points:

• In a typical fridge (about 4–5°C), most jellies firm up in about 2–4 hours. Larger or thicker moulds can take longer, sometimes up to 6 hours. If made in advance, several hours or overnight is common for a clean set.

• Room temperature will slow the set and is not ideal for firmness; setting times at room temp vary with size and conditions and can be longer than in the fridge.

• If a jelly seems runny, factors like using too much water, insufficient chilling, or the type/amount of gelling agent can affect setting time. Reducing water slightly or using smaller portions can help speed up the process.

• Quick-set hacks include using less water, chilling the jelly mixture briefly before refrigerating, or using thinner layers in individual moulds to reduce overall setting time.

• For jams and jellies made with pectin, setting can still take 24–48 hours in some cases, especially after canning and storage, though immediate set in the fridge is typical for jelly desserts.

Practical guidance:

• If you need it to set faster, pour into small, shallow containers or moulds to reduce overall thickness, chill in the fridge, and ensure the fridge is at a steady cold temp (around 4–5°C).

• If your jelly is still liquid after several hours, double-check the recipe: verify the correct ratio of gelatin/pectin to liquid, and confirm the liquid was heated properly to dissolve the gelling agent before cooling.

If you’d like, share your jelly recipe (type of gelling agent, total volume, mould size, and fridge temperature) and I can estimate a more precise setting time for you.