Clear Jel

Clear Jel is a thickener that thickens without clouding food.

Some types of it are sold already cooked, and able to thicken food instantly without the usual cooking needed with starch. It can be added to hot or cold liquids. If liquids are cold, it will reach its maximum thickness in 10 minutes.

Products made with it survive freezing well.

Clear Jel is a modified starch made from corn. It contains amylo pectin, but is less expensive than commercial pectin

It is used as a stabilizer in foods such as pies, particularly in commercial pie baking and in place of corn starch in fruit pie fillings. It can also be used in preserves such as jams and jellies and fruit butters, in place of pectin.

There are several different types:

• Instant Clear Gel: This is sold already cooked, and reaches its full set in 10 minutes. No cooking is needed. It is best in foods that aren't going to be cooked. When using, reduce sugar in the recipe by half. It can be used to thicken freezer jams, custard-type puddings, pie fillings, syrups, toppings, pie glazes, drinks, etc.

• Clear Gel A: This is sold not already cooked, and needs to be cooked. Dissolve first in cold water. Use for pie fillings, sauces, gravies. As well, this is the Clear Jel to use if you are planning to make a product such as a jam that is going to be canned.

• Ultra Maxi Gel: This is sold already cooked. No cooking is needed. It reaches full set in 5 minutes. It is best in foods that aren't going to be cooked. Use for freezer jams, syrups, pie fillings, custard-type puddings

  Cooking Tips for Clear Jel

  Per 4 cups of fruit, use 1/3 cup plus 2 tablespoons of Clear Gel.

  Nutrition for Clear Jel

  Per tablespoon: 15 calories, 4g carbohydrates

  Equivalents for Clear Jel

  1 tablespoon = 4 grams

1 tablespoon cornstarch = 1 1/2 tablespoon Instant Clear Jel
2 tablespoon flour or tapioca= tablespoon Instant Clear Jel

Store indefinitely in sealed container.

has been sold since about the 1970s

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