Is Sure Jell the Same As Gelatin?

No, Sure Jell and gelatin are not the same. Gelatin is a protein made from animal collagen, while Sure Jell is a fruit pectin made from sugar. Both can be used to make jams and jellies, but they have different consistencies and flavors.

If you’re a fan of making homemade jams and jellies, you’ve probably noticed that the recipe always calls for Sure Jell or another similar product. But what is Sure Jell, and is it the same thing as gelatin? Sure Jell is actually a brand name for a type of fruit pectin.

Pectin is a natural substance found in fruits that helps them to gel. When you make jam or jelly without adding pectin, it’s likely that your finished product will be runny rather than thick and spreadable. So why not just use gelatin instead?

Gelatin is also used to thicken food products, but it doesn’t work quite the same way as pectin. For one thing, gelatin needs to be heated in order to dissolve, whereas pectin can simply be added to cold fruit juice. Additionally, gelatin will continue to thicken even after it’s been refrigerated, while pectin will only thicken while it’s still warm.

So if you’re looking for something to help your homemade jams and jellies turn out perfectly thick and delicious every time, reach for the Sure Jell – it really is the best!

Is Sure Jell the Same As Gelatin?


Can You Use Sure Jell in Place of Gelatin?

Gelatin and fruit pectin are two common ingredients in jams and jellies. While they are both used to thicken the mixture, they have different properties. Gelatin is a protein that comes from animal collagen and it is often used in desserts like Jello.

Fruit pectin is a carbohydrate that comes from plant cell walls and it is often used in preserves. Sure Jell is a brand of fruit pectin. While you can technically use sure jell in place of gelatin, it will not give you the same results.

Gelatin will create a smooth, jelly-like texture while sure jell will create a more jam-like consistency. If you want to use sure jell as a replacement for gelatin, you will need to use more of it since it does not have the same gelling power as gelatin. You should also keep in mind that sure jell contains sugar so your final product will be sweeter than if you had used gelatin.

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Is Sure Jell Pectin the Same As Unflavored Gelatin?

There are a few key differences between Sure Jell pectin and unflavored gelatin. For one, pectin is derived from plants, while gelatin comes from animal collagen. This means that pectin is vegan-friendly, while gelatin is not.

Pectin also has a slightly different texture than gelatin – it’s more gel-like, while gelatin is more jelly-like. Finally, pectin requires acid to set, while gelatin does not. So, while there are some similarities between Sure Jell pectin and unflavored gelatin, there are also some key differences that make them distinct ingredients.

If you’re looking for a vegan-friendly option, or something with a slightly different texture, then pectin may be the better choice. But if you don’t mind using an animal product and want something that sets without needing acid, then unflavored gelatin may be the way to go.

Are Pectin And Gelatin Interchangeable?

Pectin and gelatin are not interchangeable. Pectin is a type of dietary fiber found in fruits and vegetables, while gelatin is a protein derived from collagen. Both pectin and gelatin have unique properties that make them useful in different applications.

Pectin is water soluble and can be used to create jams, jellies, and other fruit preserves. It is also used as a thickening agent in many processed foods such as yogurt, pudding, and soup. Gelatin on the other hand is not water soluble but it is heat stable.

Can I Use Gelatin to Thicken Jam?

Yes, gelatin can be used as a thickener for jam. In fact, it is a common ingredient in store-bought jams and jellies. Gelatin is derived from collagen, which is found in animal products like skin, bones, and connective tissue.

When dissolved in hot water, gelatin forms a gel-like substance that can help thicken and stabilize mixtures like jam. To use gelatin as a thickener, you will need to first bloom the gelatin by sprinkling it over cold water and letting it sit for about 5 minutes. This will allow the gelatin to absorb the water and swell.

Then, you can add the bloomed gelatin to your hot jam mixture and stir until it has dissolved completely. The jam should begin to thicken almost immediately.

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One thing to keep in mind when using gelatin as a thickener is that it will also add some protein to the mix.

This means that if you are making a fruit jam or jelly, the final product may not be vegan-friendly. Additionally, too much gelatin can make a jam or jelly rubbery instead of smooth and glossy. So be sure to use just enough to get the desired consistency without going overboard!

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Gelatin Vs Pectin Ratio

When it comes to making jams and jellies, there are two key ingredients you need to be aware of – gelatin and pectin. Both of these substances help to create the desired texture in your final product, but they work in different ways. Here’s a quick rundown on the difference between gelatin and pectin, as well as the ideal ratio of each ingredient to use.

Gelatin is a protein that comes from animals, typically cows or pigs. It’s what gives Jell-O its signature wiggle and bounce. Pectin, on the other hand, is a carbohydrate that’s found naturally in fruits and vegetables.

When used in jam or jelly making, it helps to thicken and gel the final product. So, what’s the ideal ratio of gelatin to pectin? That really depends on your personal preferences.

If you like your jam or jelly to have a more solid consistency, then you’ll want to use more gelatin than pectin. For a softer texture, use less gelatin and more pectin. And if you can’t decide which way to go, just split the difference and use equal parts of both ingredients!


Sure Jell and gelatin are both thickening agents, but they are not the same thing. Gelatin is made from animal collagen, while Sure Jell is made from fruit pectin. They have different textures and tastes, so you can’t use them interchangeably in recipes.

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