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Thursday, December 17, 2009

Clear Jel Recipes

I really like the Alison's Pantry Instant Clear Jel. This past summer I made freezer jam using it. It was so easy. Just add sugar and clear jell to the fruit and mix, no cooking. I also made apple pie filling using the clear jel. It turned out so good. And it was easy to make.
Clear Jel is actually derived from cornstarch and is used commercially by bakeries and restaurants to thicken. It comes in a few varieties, regular and instant being the most commonly used.  Here are some advantages to its use:
  • It is clear when cooked.
  • It’s smooth, and doesn’t clump like regular cornstarch when used properly.
  • It remains stable when cooked so frozen foods don’t separate.  This allows you to successfully freeze cream sauces, puddings and custards.
  • It can be used in jams and jellies and is less expensive than pectin. Plus, it allows you to double and triple recipes. (Jam can be frozen or processed in a boiling water bath for 10 minutes.)

Great Apple Pie Filling
6 quarts peeled, sliced apples
5 1/2 cups sugar
1 Tbsp cinnamon
1 tsp nutmeg
1/4 cup lemon juice
1 1/2 cups Clear Jel  #2888
7 1/2 cups cold water
7 drops yellow food dye (optional)
Mix dry ingredients well. Slowly add water, color and lemon juice while constantly stirring. When thoroughly mixed, turn on heat until thick and bubbly. Mix in apples and heat well. Pour into quart jars and process for 35 minutes. Yields 7 quarts.

Lemon Sauce
1/2 cup sugar
 2 Tbsp Clear Jel
1/2 tsp salt
1 cup water
1 tsp lemon rind
4 Tbsp lemon juice
2 Tbsp melted butter
In saucepan, combine first four ingredients over medium heat. Stir well, add remaining ingredients. Pour hot over vegetables or pasta.

Excellent Vanilla Syrup
1 cup milk or whipping cream
1/2 cup margarine or butter
1 cup sugar
1 Tbsp Clear Jel
1/4 tsp Sweet Vanilla Powder
Heat first two ingredients until melted. Mix next two ingredients and then add to hot mixture. Add vanilla and blend in blender. Excellent on waffles, pancakes or French toast.

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