The Voland‐Stevens LFRA texture analyzer was compared to the Tarr‐Baker gelometer for its applicability to measuring jelly strength. Both instruments showed a linear relationship between jelly break strength and pectin content. The test results from the two instruments were highly correlated (r = 0.94). The coefficient of variation relative to the overall average of measurement was 5.0% for the Voland‐Stevens LFRA and 8.4% for the Tarr‐Baker gelometer. The Voland‐Stevens LFRA instrument may be equal to or better than the Tarr‐Baker gelometer for measuring jelly break strength. It offers the advantages of reduced errors in sample preparation and ease of instrument