Glue! Sorted! (I Hope)

After wading through your comments, notes and helpful criticism of my Grocery Store Glue recipe, I spent an afternoon converting the recipe to units that I hope are helpful.

This recipe is not a simple conversion of volume to weight of the old recipe. Megan and I have tweaked our recipe to make the glue less viscous. We’ve reduced the gelatin in the batch and increased the water. So comparisons with past recipes aren’t going to hold water.

I have tested this recipe during the last couple weeks and it works great. I know we will continue to improve upon it (mostly by adjusting the salt content). But this is the best glue we’ve made so far.

Grocery Store Glue (April 10, 2024, version)

Note: You can add more water (or less) to make a thinner (or thicker) glue. Add another teaspoon of salt to increase the glue’s open time.

Grocery Store Glue

• 8 ounces gelatin (by weight). Metric: 226 grams
• 24 ounces (by volume) of hot water. Metric: 710 ml
• 6.5 ounces (by weight) of noniodized salt. Metric: 1…