Gelatin

I don't know if this is a silly question, but is the gelatin the same here?  I just made a package of flavored jelly for my daughter, and it didn't come out nearly as solid and gelled as a box of Jell-o in the US would.  I'm wondering if they just prefer softer gelatin here, or if it was my fridge (maybe it wasn't cold enough).  How about unflavored gelatin?  I always liked making my daughter squares of unflavored gelatin with fruit juice (like Jell-o Jigglers).  Will these set up hard enough with the gelatin over here?

It does seem to take a million years to set properly.

I haven't tried fruit jelly/o but I have made an Italian dessert (pannacota) that is basically gelatine and cream and another flavor (vanilla, lemon, whatever). Anyway, my point is that I found I had to add extra gelatine to the recipe to get it set the way I like it. If you're going to do fruit juice with plain gelatine, I'd add extra.

Thanks!  I'll give that a try.  I wonder if it would also work to add less liquid? 

I'm glad to know that it's not only me!