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You should mix it with dry milk, sugar, honey, or spices, to avoid lumps forming. Shaking sugar and clear Jel in a bowl with a lid is an easy way to mix it. It may be put in a blender if you do get lumps, or they can be mashed out with a fork.

Clear Jel is a shelf stable product. It will replace high priced pectin and uses less sugar.

Recipes:

Cooked Jam

5 cups mashed fruit or 1/2 sliced and the rest mashed
1 tbsp. Lemon juice
1/2 cup Clear Jel, (Instant) (more or less as needed, may thin with water)
2 cups sugar
3 cups water
1 pkg Kool-aid if desired

Bring fruit and water to boil, stirring.
Slowly add Clear Jel mixed with sugar and kool aid stir until sugar is dissolved.
Bring to a boil. Fill jars and process. About 4 pints.

Because of the low sugar content, once opened it should be used within 2-3 weeks.

Vanilla Pudding

1/3 cup instant dry milk
1/2 cup sugar
1/3 cup Clear Jel (Instant)
1/4 tsp. Salt

Combine dry ingredients.
Add 2 cup cold milk & 1/4 tsp vanilla
Mix in blender, or mixer. Thin if needed.
May vary with lemon, coconut, etc. Add more sugar with cocoa.

Cream Soup

1/3 cup Clear Jel (Instant)
1/3 cup dry powdered milk
1 tsp. salt and
1/8 tsp. Pepper
1/4 tsp. Garlic powder
6 mushrooms or beef or chicken base

Put all ingredients into blender.

Blend then add 2 1/2 cup milk and blend again, add mushrooms or base to taste, blend 10 sec.
This is good for casseroles which will be heated. It saves the cost and salt of canned soup, or the bother of white sauce.

Vanilla Syrup

1 cup milk or whipping cream
1/2 margarine or butter
1 cup sugar
1 tbsp. Clear Jel, (Instant) (keeps the butter from separating)
1/4 teaspoon vanilla

Heat first two ingredients until melted.
Mix next two ingredients then add to hot mixture.
Add vanilla, then mix well in blender. Very good on waffles, pancakes, french toast, or steamed puddings.

Frozen Jam

5 cups mashed fruit
2 cups granulated sugar
1/2 cup light corn syrup (stops crystallizing of sugar)
3-5 tbsp. Clear Jel (Instant)

Mix dry ingredients well. Slowly add to fruit, syrup, and mix well.
Put in freezer containers and freeze.

Apple Pie Filling--7 quarts

6 qts. peeled and sliced apples (store in water with ascorbic acid until ready to use)
5 1/2 cups sugar
1 tbsp. Cinnamon
3/4 cup lemon juice
7 drops yellow food coloring (opt.)
1 1/2 cups Clear Jel (Instant)
7 1/2 cups cold water
1 tsp. nutmeg (opt.)

Mix dry ingredients well. Slowly add water, color, and lemon juice while constantly stirring. When thoroughly mixed together, turn on heat until thick and bubbly.