With Canning season and Pie Baking, just around the corner, we thought we would explore the powers of Clear Jel. Quickly becoming the new favorite thickening agent, this product has been around for years, only to gain steam again in the last few years.
To Purchase Cook Type Clear Jel, Click Here
To Purchase Instant Clear Jel, Click Here
To find out the difference between Instant and Cook Type and which one would work best for you, read below:
Special thanks to Joanne Austin, Skagit County Extension Faculty WSU Skagit County Extension for the original blog below:
Clear Jel®, a corn starch derivative, is a commercial thickening product used by bakeries and for frozen food. This product is used the same as flour or corn starch.
There are two types of Clear Jel® available, “nstant” and “Cook Type or 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.
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.
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.
Jam is too thin: To make stiffer, heat the product and add more Clear Jel® mixed with a few tbsp of sugar and dissolved in 1/2 cup of the product.