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Posted By: Joe Ames In Response To: clearjel (shannon)
Date: Monday, July 15, 2002 at 3:26 p.m.
In Response To: clearjel (shannon)
Sure gel and Clear Jel are two very different ingredients.
Sure Gel is a gum, Pectin I think. Used to make jellies.
Clear Jel is a modified corn starch.
The basic difference in the Clear Jel's are that one (The Instant) will take up water immediately (It's pre-cooked and dried). The other one must be cooked to thicken.
Go here and scroll down and click on the details for the Clear Jel's.
CANNED PIE FILLING using CLEAR JEL (Cook-type)
1 C. CLEAR JEL
1 C. cold water
3 1/2 C. sugar
1/2 tsp. salt
3 C. water
2 to 3 qts. fruit
Mix CLEAR JEL and 1 cup water and set aside.
Bring mixture of sugar, salt, water and food coloring to a boil and add to CLEAR JEL mixture. (Like adding eggs to a pudding, very carefully. ).
Bring to a boil. Cook 1 minute until thick and smooth.
Stir. Remove from heat and add prepared fruit as desired.
Stir in color and flavor if using. Stir well.
Put into clean jars and can by water bath.
Boil 20 minutes (apples need longer or precook them). Or pressure can 5 pounds for 5 minutes. Yields 7 quarts.
FOR PEACH: Add 3 drops yellow and 1 drops red color. Also 1/2 teaspoon cinnamon.
FOR APPLE: A little red color and 1/2 teaspoon cinnamon.
FOR CHERRY: Red color and 1 teaspoons almond flavor, if desired.
FOR BLUEBERRY: Make as directed or use 1 cup less sugar and 1/2 cup less water.
Or click here to go there.
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