Great ingredient for making keto jam. I boil fruit with equal parts water and keto sugar. Then reduce to about half the liquid on med-low heat until thickened. I “bloom” (pour Knox over water in a separate container until the Knox absorbs the gel to make a jelly-like disc). After I remove the fruit slurry from the heat I stir in the bloomed Knox until completely melted and blended. I let cool to room temperature and then pour into a nice clean glass container and seal. With keto sugar it lasts about 3-4 weeks in the fridge with a nice jam texture and no mold or separation. This is my favorite recipe for the Knox, but I also use to make keto “jello” and to thicken puddings a bit without using flour. The envelopes are not resealable so I fold over the top and secure with a bit of tape since I rarely use the whole envelope. Then I store away from moisture. The Knox keeps for a long time. I always keep this ingredient in my pantry. I highly recommend! It this review helps you decide whether or not to buy this gelatin, then please give it a thumbs up!