for instant puddings do you use regular or instant clear jel
1570965
Unfortunately I don't know the answer to this question. I only use clear jel for making apple pie filling.
1570966
If you are making a pudding that was being cooked I would say use the regular not the instant. If you go to the Barry's Farm website you should be able to find out more info.
1805831
I don't know. All I have used it for is jellies and jams. I would think it would work great if one were making cottage cheese or cheese curds so maybe it would be okay for pudding.
1925920
I believe the difference is that the instant clear gel does not need to be cooked. That it may be added to hot or cold liquid and it will thicken.
1041347
I do not know. Clear-jel, as far as I know is intended for fruit pies to keep the juice from being runny and is great for that purpose. Do not know what you are using the thin boiling starch for.
1898774
Fluffier, not as grainy as Instant Clear Jel. Seems to work the same, but it is organic.
945418
There are no recipes for ice cream or sorbets on the directions in the package. you can make freezer jam, but you must add the pectin to boiling water and dissolve completely in a blender or food processor before adding to fruit. It might work for sorbet therefore, or for ice creams that are based on a cooked custard. You might try instant clear jel instead as it doesn't require heat to thicken. I haven't tried it myself, so I can't guarantee results. If it works please let us know-great idea!
1621842
I have a box of regular sure jell dated sept. 2012. Can it be used today (6/26/15)
1632148
My Amish neighbor says 'no' for using clear jel. She (and we) use pectin. Clear jel is used to thicken baked fruit dishes like pies, cobblers, etc...
2147547
I combined the clear jel in cool water, makeing sure it was all in solution before I poured it into the hot sugar mixture. Like regular corn starch, it separates from liquid quickly, settling in the bottom of the bowl. Make sure it is all mixed in the cool water(or whatever liquid you are using) just before you pour it into the hot mixture. Then continue to mix till it thickens.
2147549
Start with cold water, whisk, whisk, and do not stop whisking. I keep whisking until it starts boiling. I have not had any trouble. You might try whisking the clear jel into the sugar to mix the dry ingredients together before adding it to the water, if that is an option.
1898773
I use them interchangeably. This is like instant clear jel - it thickens hot or cold liquids.
1407884
standard jell capsels. so pretty big. I havent had trouble swallowing them with my own throat issues, but I wonder if you could open them and mix with water. or just pour in your mouth and wash down (prob taste like grass or something though)
550930
You don't! You need pectin for that. Clear-jell is a corn starch....think the "goop" peaches are in in peach pie. Good luck w/the jam.
900885
It doesn't sound normal. Clear jel is a corn starch, it shouldn't have much of a smell at all.
1925921
Instant clearjel sets up without heat good for fresh fruit pies and should only be baked once. (You can microwave the pie for reheating, but that's it.) So if you were making pie filling for canning, you would have to use the regular because first you cook the filling then you would bake it in the pie.
1898776
It's similar to clear jel, but not the same. Clear jel, like many other thickeners, requires heat to make it thick. Ultra gel will thicken without heat.
2147548
We mixed the clear jel with some not heated liquid in the blender. Add the blended clear jel slowly, stiring constantly, only after the batch is boiling.