I have a peach pie filling recipe for canning that I would like to try and it calls for Clear Jel. I thought that’s what I had, but turns out I had Sure Jel. My understanding is that Clear Jel is starch and Sure Jel is pectin. Since I’m using in a fruit pie filling, can I use the pectin to get it to thicken?
Just a question re: Clear Jel vs Sure Jel