There's no reason you can't use gelatin - just hydrate powdered gelatin in six times its weight of water or purée, then microwave it until it's melted and stir it into the bulk of your fruit.
ETA: A ratio of around 1% is generally pretty good.
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There's no reason you can't use gelatin - just hydrate powdered gelatin in six times its weight of water or purée, then microwave it until it's melted and stir it into the bulk of your fruit.
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