It is generally not possible to re-boil jellies that are not solidified. You can't boil it for a long time at high temperatures, and it won't freeze the second time you boil it.

The reasons why jellies don't solidify include not cleaning the meat, not boiling the jellies long enough, and boiling the jellies with too much water. To make jelly, you need to use thicker pork skins, which will give you a better texture and are easier to mold, except for old sow skins.

The meat for the jelly needs to be cleaned, boiled in a pot for a while, and then scraped to remove the fat on the surface. The amount of water used to make the skin jelly should not be too much, otherwise it will affect the degree of solidification of the ingredients.

If the amount of water is too much and it doesn't solidify, you should go back to the pot and simmer it again, and then start the pot again when the amount of water is moderate. If the cooking time is too short and the meat does not solidify, it should be returned to the pot and simmered again. If the fat (oil) on the skin of the meat is not shaved off, you can cook a new pot.