Queen Jel-it-in is a great vegan and vegetarian alternative to gelatine, although your recipe may need a little modifying to use it. Here are a few tips to get you started!

Jel-it-in Tips

TIP – Adjust your recipe: Queen Jel-it-in vegetarian gelling power is a gelatine alternative, but not an exact replacement. Keep in mind you might need to adjust your recipe to use it.

TIP – Jellies are best: Jel-it-in works best in recipes such as jellies, panna cotta and ‘set’ desserts. It is not suitable for making marshmallows or jam and requires additional steps for preparation in cheesecakes.

TIP – Acidic recipes: Jel-it-in is less effective in acidic liquids, like fruit juices such as orange or lemon. For best results use two sachets.

TIP – Lumpiness: Heated Jel-it-in mixture will begin to set as soon as it starts to cool down. To prevent unpleasant clumping and if possible, warm the other ingredients it is to be mixed with, then gradually add the ingredients to the hot Jel-it-in mixture. If lumpy, try blending with a stick blender or food processor.

TIP – Follow the method exactly: To prepare Jel-it-in, dissolve each sachet in 200ml of cold liquid,such as water or low fat milk before blending with your other ingredients. Jel-it-in will not work without heat – each sachet must be dissolved in cold liquid, and then heated to boiling point.

TIP – High fat recipes: Jel-it-in will set very firm in high fat recipes, try replacing some of the ingredients in your recipes with low fat alternatives.


Comments & Reviews

Is this an appropriate thickening agent for homemade yoghurt?


Hi Elise, Jel-it-in needs to be brought up to a boil before it will set. So this may not be appropriate for homemade yogurt, sorry!

Queen Fine Foods

1. Very disappointed that I used this instead of Gelatine for jelly slice as the supermarket didn’t have any. It was very lumpy to dissolve and the jelly wouldn’t stick to it. Seven satchels wasted. Never again!


Hi there, sorry you had trouble using this product 🙁 Unfortunately, as stated on our packaging it can’t be used as a direct substitute for gelatine and recipes will need adjusting. Hopefully that helps for next time! – The Queen Team

Queen Fine Foods

I have a vegetarian friend and I would like to make a strawberry mousse using this product. Would it be able to work?


Hi Lavenia, unfortunately Jel-in-in isn’t appropriate for recipes like mousse which require a very light and quick hand. As it cools down, Jel-it-in sets almost immediately meaning it will gel too quickly as you fold it in. Sorry we can’t be more helpful! – Queen Fine Foods

Queen Fine Foods

Has anyone used this to make gelatine bubbles? I want to do so but don’t know if the ratio of water to gelatine would be the same.


Hi Marcus, we haven’t tried making gelatine bubbles so unfortunately can’t advise on this one. If you do experiment, be sure to let us know how it goes!

Queen Fine Foods

I bought this to try make vegetarian marshmallows, having read the box and it not saying anything about not working for marshmallows, then went online to see if there was an adjusted recipe for it to see that it won’t work! So now I’ve bought it for nothing and left pretty disappointed… You should say on the box what won’t work with this product!
I’m glad vegetarian gelatin exists but I really shouldn’t have to look it up online to find out whether I can use it or not?


Hi Keara,

Jel-it-In is designed as an alternative to gelatine, but as stated on our packaging it unfortunately can’t be used as a direct substitute and recipes will need adjusting.

The reason it isn’t suitable for making marshmallows is because it must be dissolved in the liquid components of the recipe and heated to boiling point. As soon as the mixture begins to cool, it begins to set, meaning when whipping marshmallows, the mixture cools quickly and clumps rather than making smooth, aerated marshmallow. As a vegan gelling alternative, it does not contain the same proteins and whipping ability as Gelatine.

Hopefully you’ll put the box to good use and whip up another amazing dessert – we’ve got a fantastic collection of recipes here: https://queen.com.au/bake-categories/jel-it-in-recipes/

Regards, The Queen Team

Queen Fine Foods

I want to make a cheesecake without gelatine or eggs. Please suggest a recipe


Just don’t use it – I never have, baked or refrigerated and they work every time.


Will you be able to share your recipe. I am not good with baking but want to have a homebaked cheesecake


For a white chocolate cheesecake that goes straight in the fridge:
100grams of melted unsalted butter
1x paket of granita biscuits or sweet plain biscuits, crushed into crumbs

200grams white chocolate, melted
500grams philadelphia cream cheese softened
1/2 cup caster sugar
1/2 cup thickened cream
1 tsp vanilla essence

Combine melted butter and biscuits and press down firmly into a 20cm round cake springform tin.
Combine all filling ingredients in a food processor if you have one, or beat until thoroughly combined, at least for a couple of minutes.
Pour on top of base and put in fridge for at least 4 hours. You can’t go wrong with this one and it tastes delicious.


Thanks, I am not a good cook but I enjoy food. Will try this one