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BHM's Homesteading & Self-Reliance Forum
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Go Back   BHM Forum > Homesteading > Food > Canning/Preserving

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  #1  
Old 12-03-2010, 08:13 AM
Aamylf Aamylf is offline
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Join Date: Jun 2010
Location: SW FL
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Default Clear jel? Sure jell?

Rookie question, but I promise I have searched the internet before asking here -- I plan to make apple pie filling this weekend and can it. Well, I had planned on it until I read that I need to use 'clear jel' as the thickening agent. I understand the no cornstarch/no flour debate. Well, I don't seem to be able to find clear jel in town, but I do have sure jell on the shelf.

Am I able to use that? If so, does anyone know how it compares tsp for tsp?

Appreciate the help from all ya'll (as they say in the south!)
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  #2  
Old 12-03-2010, 05:43 PM
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Emerald Female Emerald is offline
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Sorry, but they are not the same thing. Surejell is a pectin to make jams & jellies. Clearjel is a thickening agent and is to be used in your pie filling. Here is a link to buy it. http://www.barryfarm.com/nutri_info/...el_regular.htm

I have never purchased from that seller so I can't recommend, but if you do a search I am sure you can find it elsewhere as well. I buy mine locally from an Amish store.
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Old 12-04-2010, 10:05 AM
ScrubbieLady ScrubbieLady is offline
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Quote:
Originally Posted by Emerald View Post
Sorry, but they are not the same thing. Surejell is a pectin to make jams & jellies. Clearjel is a thickening agent and is to be used in your pie filling. Here is a link to buy it. http://www.barryfarm.com/nutri_info/...el_regular.htm

I have never purchased from that seller so I can't recommend, but if you do a search I am sure you can find it elsewhere as well. I buy mine locally from an Amish store.
Wal-Mart carries it around here but only during the spring and summer.
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Old 12-04-2010, 07:36 PM
BonnyLake BonnyLake is offline
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I ran into that exact same thing -
so I used the recipes here for pie filling and halved the cornstarch - it made a thinner syrup but it sealed just fine and when I opened a jar to test the texture a week later I made apple crisp and just thickened the sauce a little before putting it in the oven - turned out perfect and tasted like fresh apples!

Note * I was careful to get the apple slices all the same width - I didn't have the right size of mandolin spacer so I used a tomato/hard boiled egg slicer with the serated blades - makes a big difference when they cook evenly.
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Old 12-05-2010, 10:09 AM
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paqcrewmama Female paqcrewmama is offline
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You can get it through Amazon as well. Just search Clear Gel and I found a 1-lb bag from Kitchen Krafts for 5.95.
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