- 1 How much Clear Jel should I use?
- 2 How do you use Instant Clear Jel for pies?
- 3 What is clear gel for pie filling?
- 4 What do you use Clear Jel for?
- 5 What is a substitute for Instant Clear Jel?
- 6 Are Clear Jel and Sure Jell the same?
- 7 How do I thicken pie filling?
- 8 How do you make Clear Jel?
- 9 Can I use cornstarch instead of clear gel?
- 10 How long does clear gel last?
- 11 What is the difference between ClearJel and cornstarch?
- 12 Can I use ClearJel instead of pectin?
How much Clear Jel should I use?
Use 1/4 cup of Clear Jel for every 1 quart of liquid. – Use canning fruit pie fillings, jams, jellies. – Thicken sauces, stews, gravies. To use Clear Jel in a hot dish such as gravy, first mix a small amount in cold water, then add gradually to the hot liquid, mixing constantly.
How do you use Instant Clear Jel for pies?
For One Pie: Combine 3 Tablespoons Instant Clearjel with 1/2 Cup sugar. Add 1 cup water or fruit juice and combine with enough fruit for one pie. Add food coloring if desired. Chill and serve.
What is clear gel for pie filling?
Clearjel (Cook Type) is a modified cornstarch used by many commercial bakers in fruit pie fillings. This cornstarch works well with acidic ingredients and tolerates high temperatures. Use Clearjel if you’re canning homemade pie fillings, since it doesn’t begin thickening until the liquid begins to cool.
What do you use Clear Jel for?
What is Clear Jel? Clear Jel (spelled with one “L”) is a modified food starch that is used as a thickening agent in canning recipes. It is most commonly used in canned apple pie filling, but can also be used in other pie fillings, other preserves, canned soups, etc.
What is a substitute for Instant Clear Jel?
How much should you use: In general, Instant ClearJel can be substituted in equal parts as tapioca, cornstarch, or arrowroot.
Are Clear Jel and Sure Jell the same?
Answer – Sure Gel is a pectin. You use it in jams and jellies. Whereas clear jel is what you want for pies. Unfortunately, the answer is no.
How do I thicken pie filling?
The most common thickeners used for pie fillings are flour, cornstarch and tapioca. These starches all work well to thicken pie filling juices but not of equal power. All thickeners have advantages and disadvantage. The trick is to use just the right amount to achieve the desired thickness after the pie is baked.
How do you make Clear Jel?
This is generally the preferred type to use in products to be canned. To use Clear Jel® in a hot dish such as gravy, first mix a small amount in cold water, then add gradually to the hot liquid, mixing constantly. Or, mix everything together while cold, and then heat and stir to thicken.
Can I use cornstarch instead of clear gel?
Callers often wonder why Clear Jel is the only recommended thickener. Not all starches perform the same way; Clear Jel can be heated and cooled several times and still maintain the same thickening power. Cornstarch used to thicken pie filling can form clumps and cause the cloudiness inside the jar.
How long does clear gel last?
ClearJel ‘Clear Gel’ shelf life Store product in an airtight, moisture-proof container. Kept cool and dry it will last for one year.
What is the difference between ClearJel and cornstarch?
Clear Jel is used like regular cornstarch but is more stable at room temperature so it is particularly good for canning. It is activated by coming into contact with hot liquid. It can be mixed in with dry ingredients when baking with fruit, or mixed with a bit of liquid and added to hot liquids to thicken sauces.
Can I use ClearJel instead of pectin?
Could they be used interchangeably, she asked? Unfortunately, the answer is no. While they both have thickening properties, they act upon the fruit in jams and jellies differently. Pectin is a water-soluble fiber that is divided into very fine particles.