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!)