It is best to dissolve the fish gelatin powder of Robertson's icy water first and then heat it under water. (With ice water Oh)

Not solidified is usually the proportion of fish glue powder and water problems. We do this is to use 10g fish glue powder to add 200ml water heated to boiling, (boiling time should be short, not too long) while stirring until completely dissolved, and then add 200ml cold water (boiling water can be mixed into the juice and then cool through), stir well and then poured into molds and put in the fridge to solidify. If you like it hard, you can add more fish glue.

I use agar to make crystal jellies in hotels. You can try

Agar soften with water and wash, put into a bowl and add water concentration of about 2% (i.e., agar and water 1:50 or so) and then steam for 30 minutes until all dissolved plus some sugar mix. (According to their favorite sweetness)

Do fruit jelly if you add juice should be added when the agar cooled to 60 degrees Celsius and quickly mix, cooling can be.

If you are adding fruit pulp, you can add one kind, or you can add a variety of different colors of fruit pulp (such as cherry, lychee, pineapple, strawberry and other fruit pulp). But don't add more than 30% fruit pulp. Once the jelly is cooled, it will solidify into a clear jelly. In summer, you can put it into the refrigerator to speed up the solidification time.