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
Jul
22
22
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CindyP says:
I really don’t think you could exchange the Sure Jel for Clear Jel. You’re right, the Sure Jel is a pectin and Clear Jel is a starch thickener. You need to cook the Sure Jel and with sugar for it to create it’s thickening powers (that’s the way I understand it anyways). Using Clear Jel, you don’t need sugar for it to thicken. It still needs to be cooked, but I think you’re only cooking the sauce, not all of the fruit?
I hope someone else can give a better explanation here………….
On July 22, 2010 at 8:12 pm
NorthCountryGirl says:
I found a post explaining the difference between Clear Jel and Sure Jel:
http://www.ochef.com/802.htm
If you copy and paste this in your address bar, it will take you there.
On July 23, 2010 at 12:45 pm