The gel strengths of Ca-alginate gels made in situ with different degree of cross-linking were determined by adapting three different methods: FIRA Jelly Tester, initial deformation (Youngs modulus, E) with a Stevens LFRA Texture Analyzer, and dynamic measurements with a Bohlin VOR Rheometer (dynamic storage modulus, G’). The results showed that there were relatively large differences in absolute values, but that the deviations diminished when the results were expressed as relative gel strengths. The deviations of the Youngs modulus (E) from G’ increased with decreasing gel strength. Only dynamic measurements were suitable for quantifying low gel strengths.