So I thought I ought to post my notes here so I can keep them handy for future reference.
CLEAR JEL INFORMATION and uses……..
#1 = This is the only thickener recommended to safely use for Canning!! Corn Starch should not be used for canning.
#1 = This is the only thickener recommended to safely use for Canning!! Corn Starch should not be used for canning.
Clear Jel come in 2
varieties: Non Instant/regular Clear Jel
and Instant Clear Jel.
Clear jel is a modified food
starch (it may have other names too). It is a fine white powder. It is
used in cooking, canning and freezing to thicken sauces, puddings, gravies,
fillings, jams & etc.
It can be purchased at food
specialty stores. In Boise or Nampa it can be purchased at Cash & Carry or
in Salt Lake City at Kitchen Kneads. Clear jel will store indefinitely if it is
kept in a cool, dry place.
Non-instant/regular Clear Jel is used for cooked
items, such as; soups, gravies, fruit sauces, puddings, cookies & etc. Non-instant/regular should be dissolved in
COLD water (to prevent lumpiness) and then cooked.
Instant Clear Jel is used for
frozen or uncooked items, such as: jams, puddings, ice cream, sauces, pie
fillings & etc. Instant should be mixed with sugar first (so it won't be
lumpy) and then add the liquid. If you mess up and get lumps they can be beat
out with a mixer or wire whisk. To convert a recipe to use Clear Jel, start by
using 1/2 the thickener called for and then adjust to desired thickness.
I recently found this little
chart that is helpful:
1 T. cornstarch = 1 ½ T. Clear Jel
2 T. flour or tapioca = 1 T.
Instant Clear Jel
The benefits of Clear Jel are
that it is very economical to use, you don't have to buy pectin for freezer jam
anymore, it reduces the amount of sugar needed, you can double or triple your
recipe with no problems, will not separate or breakdown, stays clear and helps
baked goods stay more moist.
The
recipes below that are for canning, have been adjusted for an elevation of 2000
to 3000 ft. Please adjust for different altitudes......see the USDA altitude canning recommendations.
These recipes are tested and approved recipes, so if you use them and follow them exactly you will have a safe and healthy product. I cannot give you an actual resource but these recipes came from my Mom who was a Master Food Preserver and I have also received verification from a University of Idaho Extension Food Safety Specialists that these are approved recipes.
These recipes are tested and approved recipes, so if you use them and follow them exactly you will have a safe and healthy product. I cannot give you an actual resource but these recipes came from my Mom who was a Master Food Preserver and I have also received verification from a University of Idaho Extension Food Safety Specialists that these are approved recipes.
APPLE PIE MIX
9 c. sugar 20
lbs. peeled and shredded apples ( I grate down to the
peeling and discard the peeling)
¼ c. cinnamon 3/4 c. regular Clear Jel
1/2 tsp. salt 1/4 c. lemon juice
2 c. water 2 c. water
Mix first four ingredients and
bring to a boil to make a syrup. Add shredded apples. Mix last 3 ingredients well. Add to apple
mixture. Heat through. Fill quart or pint jars with mixture. Process in a
boiling water bath for 35 minutes.
When ready to use pour in
uncooked pie shell. Dot top with real butter. Top crust can be added if
desired. Bake at 375° with edge covered with foil for 25 minutes. Remove foil
and bake 20-25 minutes longer.
Note: Can be used to make apple turnovers in the
snackmaker or drop a spoonful in a
muffin tin and top with biscuit dough sprinkled with cinnamon sugar. The secret
to this apple pie mix is that the apples are shredded. Can be used with cherries or peaches too…..
APRICOT PINEAPPLE MARMALADE
3 c. pureed apricots (or peaches) 1/4 rounded c. regular Clear Jel
20 oz. can crushed pineapple 2 pkgs. lemonade Kool-aid
3 c. sugar 1 c. water
Place apricots and pineapple in pan
and bring to boil. Mix together the sugar, Clear Jel & Kool-aid, add water &
stir well. Add to the apricot mixture and cook until clear. Place in pint or half pint bottles & process in boiling water bath for 15 minutes.
BERRY FREEZER JAM
2 c. sugar 5
c. whole berries
1/4 to 1/3 rounded c. instant Clear Jel 1/2 c. light corn
syrup
1 pkg. unsweetened Kool-Aid
(flavor of
berries)*
Throughly mix sugar, clear jel
& Kool-Aid in large bowl. Puree berries and add to dry ingredients. Stir
until well mixed. Add corn syrup and stir until well mixed. Pour into containers.
Sets up in about 10 minutes. Can be frozen or used immediately. * for
berries that may not have a
matching flavor of Kool-Aid we often use lemonade - strawberry is the most
popular flavor! Have also used Jello in
place of the Kool-Aid.
Note: I have also made it with splenda.
MANDARIN SAUCE
8 c. tomatoes, peeled & diced 4 c. pineapple,
tidbits (save juice to use with water below)
7 c. sugar 3/4
to 1 c. non- instant clear jel
1/2 c. soy sauce 1
c. sugar
3 c. vinegar 1 c. cold water (& pineapple juice to make 1 c.)
3 to 4 c. onion (I use 3 c.),
chopped 4 c. peppers,
chopped
Place first 7 ingredients in
large kettle and bring to boil. Then mix together the clear jel, & sugar,
then add water, stir well and add to the kettle. Continue to cook until thickened.
Bottle in pints. Process in boiling water bath for 40 minutes OR in pressure
canner at 15 pounds for 20 minutes for pints or quarts. . Makes about14 pints. Serve warm or cold
over cooked chicken & rice or whatever you like.
Other recipes that I enjoy making that also use Clear Jel.......
INSTANT MAGIC BERRY GLAZE
1 c. sugar
1/4 heaping c. instant clear jel
1 pkg. unsweetened, strawberry Kool-Aid
2 c. water
2 to 3 c. sliced berries, fresh
or frozen
Place in large mixing bowl:
sugar, clear jel, & Kool-Aid. Stir until dry ingredients are well mixed
(prevents lumps when fruit is added). Add water and stir well. Stir in berries.
Takes about 10 minutes to set up. Chill
and serve over ice cream or cheesecake, as a filling between layers of cake or
over the top…..
CHOCOLATE CHIP WHOLE WHEAT
COOKIES
¾ c. sugar
¾ c. brown sugar
3 T. Clear Jel
1 c. oil
2 eggs
2 T. hot water
1 t. vanilla
½ t. salt
1 t. baking soda
2 t. gluten
3 ¼ c. whole wheat flour
1 c. mini chocolate chips (great
with half peanut butter and half chocolate too)
Mix sugars and Clear Jel
together. Add oil and eggs and mix until
blended. Add water and vanilla and
mix. Stir together dry ingredients and
add to batter. Mix. Add chocolate chips but do not over mix. Drop onto sprayed cookie sheet using a medium
sized cookie scoop. Bake at 350 for 10
minutes.
The following recipes and information has been compiled by Washington State University / Skagit County Extension
Source: http://skagit.wsu.edu/FAM/publications/using%20clear%20jel%2003.pdf
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, “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.
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.
Advantages:
• 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.
• Cream sauces, custard, and puddings may be frozen with excellent results.
Advantages:
• 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.
Hints:
• 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 tbsp of Clear Jel® for the pectin in cooked jams
and jellies and 3-4 tbsp of Clear Jel® for the pectin in freezer jam recipes.
• For freezer jam follow the jam recipes on this sheet.
• 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.
Problem solving:
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 tbsp of sugar and dissolved in 1/2 cup of the product.
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, “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.
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.
Advantages:
• 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.
• Cream sauces, custard, and puddings may be frozen with excellent results.
Advantages:
• 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.
Hints:
• 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 tbsp of Clear Jel® for the pectin in cooked jams
and jellies and 3-4 tbsp of Clear Jel® for the pectin in freezer jam recipes.
• For freezer jam follow the jam recipes on this sheet.
• 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.
Problem solving:
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 tbsp of sugar and dissolved in 1/2 cup of the product.
Cherry Jam
4 cups pitted chopped cherries
1/4 cup lemon juice
4 tablespoons Clear Jel®
Sugar to taste (approximately 1 cup)
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 15 minutes in boiling water bath or freeze.
4 cups pitted chopped cherries
1/4 cup lemon juice
4 tablespoons Clear Jel®
Sugar to taste (approximately 1 cup)
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 15 minutes in boiling water bath or freeze.
Apricot and Pineapple Jam
5 cups ground apricots
1 20-oz. can crushed pineapple, drained
1/4 cup lemon juice
7 tablespoons Clear Jel®
Sugar to taste (approximately 3 cups)
Add lemon juice to apricots. Combine Clear Jel® with 1/4 cup of the sugar. Add to apricots. 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 15 minutes in boiling water bath or freeze.
Apricot Jam
3 1/2 cups apricots
2 tablespoons lemon juice
3 1/2 tablespoons Clear Jel®
Sugar to taste (approximately 2 cups)
Add lemon juice to apricots. Combine Clear Jel® with 1/4 cup of the sugar. Add to apricots. 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 15 minutes in boiling water bath or freeze.
Peach Jam
3 3/4 cups peaches
1/4 cup lemon juice
7 tablespoons Clear Jel®
Sugar to taste (approx. 1 1/2 cups)
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 15 minutes in boiling water bath or freeze.
Berry Jam
4 cups crushed berries or juiced
1/4 cup lemon juice
7 tablespoons Clear Jel®
Sugar to taste (approximately 1 1/2 cup)
Add lemon juice to berries. Combine Clear Jel® with 1/4 cup of the sugar. Add to berries. Bring to a boil, stirring constantly. Add rest of sugar. Boil for 1 minute, stirring constantly. Pour into jars, leaving 1/4” headspace. Process 15 minutes in boiling water bath or freeze.
1/4 cup lemon juice
7 tablespoons Clear Jel®
Sugar to taste (approximately 1 1/2 cup)
Add lemon juice to berries. Combine Clear Jel® with 1/4 cup of the sugar. Add to berries. Bring to a boil, stirring constantly. Add rest of sugar. Boil for 1 minute, stirring constantly. Pour into jars, leaving 1/4” headspace. Process 15 minutes in boiling water bath or freeze.
