Just what I needed.

At $1.90 /oz this is an amazing rip off and I feel luck to have been ripped of by these people, I am just so excited!

It is very good I do not have any more pain in my joints.

MAKING YOUR OWN GELATIN DESERTS
As the package advises, you can make "better Jello" with Knox Gelatin and fruit juice. This also gives you the opportunity to use the sweetener of your choice---or mixtures. Although I use Pure Stevia Pure Stevia Extract Powder by Kal - 3.5 oz in my coffee, I find that Spenda tastes better with sour fruit juices Splenda No Calorie Sweetener, Granulated, 1.2-Pound Bag. If you buy "store bought" juice---it usually has enough sugar in it for ordinary "jello", but if you add sour fruit, you need to oversweeten the gelatin. This is a great way to use sour fruit which is not appealing to eat "out of land", and a great way to get kids to eat fruit. Cold reduces the sensation of sweetness, so you need extra sweetener. Generally, I cube sour fruit and embed the fruit cubes in over-sweetened unflavored gelatin. A layer of mixed fruit and berries in sweetened gelatin above vanilla pudding in a champagne glass is a very special desert---and can be both low-calorie and healthy.

The basic Knox recipe, gelatin/cup water (or juice) produces firm gelatin, firmer than jello (following the instructions). You can make very firm "jigglers" for kids by doubling the gelatin. Use silicon candy molds to make shapes Freshware 30-Cavity Silicone Chocolate, Jelly and Candy Mold

Be creative: You can make "iced tea" gelatin, or coffee gelatin. Sweet mint gelatin (made with fresh mint leaves) is very refreshing, a few embedded mint leaves and perhaps a few thin slices of strawberry can make it special. Almost any non-sparkling beverage can make great gelatin. Most adult "mixed drinks" can be gelled. Can you imagine serving "jello" to your guests at a fancy dinner party, and then they find that it is fabulous? Base your recipes on mixed drinks you like. Almond "jello" made with Amaretto, perhaps with shaved almond on top, is a nice surprise.

OTHER DESERTS
You can add gelatin to almost any puddling-like desert (including pies served cold) to make it firmer and more healthy. I use Knox gelatin to make "chocolate" pudding with a tropical fruit called "black sapote". In such cases it is best to make a very strong gelatin and water (or juice, or milk) mixture, and add that to the other ingredients. If you try to mix the gelatin directly with the other ingredients, chances are that it won't dissolve property. The rule is "Make the gelatin first, and then add 'stuff' to it." Don't overdo the gelatin, most of these deserts are best "thick creamy" rather than "chunky".

WORKING WITH KNOX GELATIN
Individuals who are used to jello may find Knox Gelatin difficult to use. It isn't. The trick is simply TIME. Typically, I microwave 2 cups of fruit juice in a 4 cup measuring cup for 5 minutes---that gets it up to boiling or very near boiling. Then sprinkle a little gelatin on the surface and stir, repeat until you've added all the gelatin. At this point there will be many large globs of gelatin floating in the measuring cup. DON'T PANIC. Just give it a little time. Stir gently for several minutes, and you'll find most of the gelatin dissolved. If you don't have the patience for that, then take out the garbage or do some other 5 minute chore. After 5 minutes, you'll find that most of the remaining gelatin will dissolve with a little stirring.

> Tempted to use a hand blender or cake mixer? Don't. Mostly, that just makes a mess to cleanup. However, I've found that a little mini-mixer works well and cleanup is easy Norpro Cordless Mini Mixer, 5 Piece Set.
> Tempted to add the gelatin to a (puddling etc.) mixture and then heat the mixture? Don't. In my experience it is very hard to get the gelatin to dissolve. Again: The rule is "Make the gelatin first, and then add 'stuff' to it."

PREPARING FOR A COLONOSCOPY
Take a steak, cut into small strips, and then boil it to heck in 2-3 cups of water. Add a tablespoon or so of Braggs Aminos instead of salt. Bragg Liquid Amino - 32 oz - Liquid Strain. Discard the boiled meat (or use it for cat/dog food). Chill the liquid. Remove the solid layer of fat from the top. Walla!! "beef jello" (aka jellied consomme). Really! Gelatin is animal connective tissue---and there is lots of in a steak. "Beef jello" is surprisingly satisfying and filling, and will easily hold you overnight until the terrifying "event" is over. Obviously, beef jello is a terrific food for older folks who can't chew or have trouble swallowing. You can also drink it hot as a broth, however chilling and gelling has the advantage of separating out the fat (on the top) and the fine solids (as a layer on the bottom) which could interfere with your colonoscopy.

What does this have to do with Knox Gelatin? The alternate (easier, faster) way to make "beef jello" is to dissolve gelatin in water and add bullion concentrate (beef bullion is the same thing as "boiled to heck and then strained" steak), and chill. Bullion is already salty, so you don't need the Braggs. Or you can make "chicken jello". If you are a vegetarian---well forget it---gelatin is an animal product, so just go with the beef or chicken "extract".

SOUPS AND STEWS
Homemade broth from bones and scraps is the basis of great soup or stew, largely because of the "body" it adds to the soup. You can use Knox gelatin for the same purpose---to add body. The soup will remain watery while hot, but and the gelatin per se has no flavor, but you'll notice the "body". Make up a gelatin solution first, then add the soup ingredients. Homemade broth also has alot of dissolved proteins, which enhances the flavor---you can use bullion or Braggs for this purpose. Another important flavor component of good soup is fat. If you've chilled your broth and removed the animal fat, replace it with vegetable oil, ideally olive oil. I usually add 1/4 to 1/2 cup of olive oil to a pot of soup or stew. Most grocery store olive oil is harsh and bitter---but ironically, that adds complexity to soups and stews. Colavita is a better general purpose olive oil which can be found in some better grocery stores, which is also great on salads, and even for dipping. Colavita Extra Virgin Olive Oil, 34-Ounce Tins (Pack of 2).

To repeat: the key to good soup, stew, bean dishes, chili, etc. is: 1) gelatin, 2) dissolved protein, and 3) fat (vegetable oil). You can get all these components by boiling meat scraps (including bones). But you can also assemble "broth" from the ingredients (gelatin, dissolved protein, and fat) if you don't have home-made broth on hand. Most people only think of making beef broth. However, I save every chicken bone (along with the giblets) and freeze them until I have several quarts, and then I boil them for 6 hours or more (with a little white vinegar) to make chicken broth.

If you are one of those strange people who likes an occasional bowl of broth made from bullion cubes Herbox Beef Boullion Cube, 25-Cube Canister (Pack of 6)---next time add a packet of Knox gelatin.

FOR HAIR AND JOINTS
20 years ago I was diagnosed with arthritis in my hip, confirmed by x-ray, and had begun to get aches in my shoulders, knees and elbows. I began taking 1 citracal tablet Citracal Maximum Caplets with Vitamin D, 180-Count Bottle and 1 glucosamine/chondroitin tablet daily Kirkland Signature Glucosamine HCI 1500mg Chondroitin Sulfate 1200mg 220 Tablets / New Increased Count. Now 20 years later, I'm a geezer without arthritis (or at least without symptoms). I also take a biotin supplement for my skin and nails NOW Foods Biotin 5000mcg, 120 Vcaps. I've noticed a striking improvement of the "lizard skin" on my hands, and a softening of my brittle nails after eating a cup of gelatin dessert daily for a couple of weeks

VALUE
1 oz packages (of 4 envelopes) sell at my local Publix for $1.49 each. 1.49 x 12 = 17.88 (half the Amazon price) Actual Jello or Royal Gelatin may be cheaper.

> Click on "Stoney" just below the product title to see my other reviews, or leave a comment to ask a question.