How To Make Clear Jel

Clearjel

How to Use Clear Jel with Recipes

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Clear Jel is the easiest way to make pies, gravies, jams, jellies, and more. It's the perfect solution to a sauce that needs thickening, and unlike flour and your typical cornstarch, it cools clear rather than giving your recipe a new tint.

Clearjel has become an essential in our kitchen. We use it in place of cornstarch in gravies and sauces. But the real marvel is Instant Clear Jel. You don't have to cook it!

What is Clear Jel?

Clear Jel, a corn starch that's processed differently, is a commercial thickening product used by bakeries in pie filling and jams. You'll find it in most commercial pie fillings.

It causes the pie fillings and jams to come out clear rather than opaque, making most recipes more attractive.

There are two types of Clear Jel available, "instant" and "regular". "Instant" does not require heat to thicken. The product will thicken once the liquid is added. "Regular", on the other hand, must be heated. This is generally the preferred type to use in products to be canned.

Using Clear Jel in Recipes

This product is used as a thickener in the same way as flour or corn starch. To use Clear Jel in a hot dish such as gravy, first mix a small amount in cold water, then add it gradually to the hot liquid, mixing constantly. Or, mix everything together while cold, and then heat and stir to thicken.

Pies and fillings which have been prepared with Clear Jel and frozen need to be cooked or baked before serving. If the fillings become "thin" during baking, increase the oven temperature, and shorten the baking time to prevent what is called "oven boil out". This usually is caused by excessive baking at a temperature too low.

Clearjel

Advantages of Clear Jel

It is clear in color when cooked.
It has excellent stability.
It remains smooth.
It prevents liquid separation and curdling after foods have been frozen.
It is less expensive than pectin.
The amount of sugar may be adjusted without losing the jelling capacity.
Recipes may be doubled, tripled or halved.
The jam may be frozen or processed in a boiling water bath for 10 minutes.

Some Helpful Hints for Using Clear Jel in Jams

Using Clear Jel in making jams and jellies is not an exact science. Many factors influence the quality of the product. It is best to try a small batch and make adjustments before making larger batches.
Use pint or 1/2 pint jars.
Any fruit jam or jelly recipe may be used as long as the product is processed for 10 minutes or frozen. Substitute 7 tablespoons of Clear Jel for the pectin in cooked jams and jellies and 3-4 tablespoons of Clear Jel for the pectin in freezer jam recipes.
For freezer jam, follow the jam recipes in this article.
Clear Jel does not dissolve easily in liquid. To help dissolve the product mix the Clear Jel with a little sugar before adding to the fruit or juice.

Troubleshooting Jam

Jam is too stiff: To make softer, heat the product and add a little more juice or water, then reprocess.
Jam is too thin: To make stiffer, heat the product and add more Clear Jel mixed with a few tablespoons of sugar and dissolved in 1/2 cup of the product.

Clearjel

Cherry Jam

Ingredients:

4 cups pitted chopped cherries
1/4 cup lemon juice
4 tablespoons Clear Jel
Sugar to taste (approximately 1 cup)

Directions

Add lemon juice to cherries. Combine Clear Jel with 1/4 cup of the sugar. Add to cherries. Bring to a boil, stirring constantly. Pour into jars, leaving 1/4 inch headspace. Process 10 minutes in boiling water bath or freeze.

Clearjel

Peach Jam

Ingredients:

3 3/4 cups peaches
1/4 cup lemon juice
7 tablespoons Clear Jel
Sugar to taste (approx. 1 1/2 cups)

Directions

Add lemon juice to peaches. Combine Clear Jel with 1/4 cup of the sugar. Add to peaches. Bring to a boil, stirring constantly. Add rest of sugar. Boil for 1 minute, stirring constantly. Pour into jars, leaving 1/4 inch headspace. Process 10 minutes in boiling water bath or freeze.

Clearjel

More Jam Recipes

Apricot Pineapple Jam: You can make this tasty freezer jam with diced peaches or ground apricot. The crushed pineapple is included to bring out the peach or apricot flavor, so you don't have to cook the fruit first.
Berry Jam: You can make this berry jam with crushed strawberries or whichever berry you prefer. It's a great freezer jam.