Well, I looked online & there are a few choices:

* for 1 tbs of gelatin, use 2 tbs of pectin.
* Gelatin substitute, you'll find a link of a type of it.
http://www.differentdaisy.com/nexter...r-gelatin-sub=
stitute-.htm
http://www.differentdaisy.com/nexter...latin-substit=
ute-.htm
* I also found this:
"There are a number of vegetarian-appropriate setting agents on the=20
market, among them agar-agar (powder or flakes from a sea vegetable),=20
arrowroot (a starchy powder from the tropical tuber of the same name),=20
guar gum (the product of East Indian seed) xanthan gum (a corn extract),=20
kudzu (a starchy powder from the plant=92s tuber), and certain ground nut=
s=20
and seeds. Most kosher gelatins are also vegetarian.
Some of these are available in supermarkets, others require a trip to=20
the health food store or even more aggressive hunting. Follow the=20
directions on the package to see that your food sets up correctly."
http://www.ochef.com/199.htm
* I also found this:
http://www.foodsubs.com/ThickenGelatins.html


I am sure there is much more to find, just put "gelatin substitute" in a=20
search engine


Lawrence Gilburtson wrote:

> What can I use in place of gelatin to make jello-type desserts, or in
> recipes that call for gelatin and does anyone know where I can find it?=
I
> guess I should also ask what the standard rate of substitution is
> too....thanks again....
> thanks.
> LG