I made the champagne jellies the day before I was serving them and went to check on them in the morning, strangely they were still liquid and not set one bit, so after some internet research I discovered that when you add certain types of fresh fruit including figs to a gelatin set dessert you can have problems with it setting. Luckily I had time to make more champagne jellies.
Certain types of fresh fruits (listed below) contain enzymes that break down the chemical bonds between proteins and cause the gelatin not to set. That’s why pineapple juice is great for marinating meat because it breaks it down making more tender, leave it too long however and it gets mushy. Canned fruit does not have the same effect because the fruit has been cooked and there are no active enzymes present, here are the fruits to avoid when making gelatin desserts: