From what I understand, it's identical to Clear Jel. I've been doing some searches on how to use it, and while I think it'll take some adjustments, I do have some applications for it. The NCHFP site has some recipes; it's just a little different processing than what I'm used to. But I think it'll be fun. I see that some folks find the recommended quarter cup of Therm Flo per quart makes stuff too thick, and that some cut the amount in half. Do you find that it varies with what you're canning? I'd think higher pectin stuff like blueberries would use less, and perhaps cherries would use more since they're so juicy. Does anyone use it for jams and jellies instead of Sure Jel? And do you use it in the kitchen in place of cornstarch for thickening gravies, fruit dishes, or anything else? I'm really looking forward to playing with this, and would appreciate your input.