Hi, RetiredRN...I think I can help a little-
The lecithin should be added to the oil when you infuse the oil, like 1 tbsp per cup of oil- I think that may have caused part of your problem, because everything else looks ok...
To get the oil to remain in suspension, you need to let it cool while stirring the oil in- when the mixture
cools off a bit, the jello will thicken up a little- this is when the oil will blend in- it usually takes about 5 minutes for it to cool enough to hold the oil...An easy way to tell, is to just stop stirring for a little while-if the oil doesn't float up to the top, then it's ready to put in the molds- if the oil floats to the top at all, then it's still too hot to hold the oil in suspension, and needs more stirring...(and cooling)
If you need to add lecithin to the mix, I'd say 1 teaspoon would be enough- the lecithin isn't what makes the oil and jello mix, it's the temperature of the mixture that determines whether the oil stays mixed in or not.