Hoosier Hill Farm Instant Clear Jel, 1.5LB (Pack of 1)

Great way to make your homemade cake moist and not fall. This is the first time I've used this in baking and will forever use it from here on out. The cake was super moist and didn't fall. Great price and super quick shipping. Highly recommend

Hoosier Hill Clear JellI use this product in canning fruit fillings for pies, ice cream, etc.This is not the first time I have ordered this product. It has always comes on time, is packaged well and in good condition when it arrives. Amazon is my only source for this product.

My new favorite kitchen staple. So much better than Cornstarch. I promise you if you try it you will never use cornstarch again!!!

Love this product. In fact, I need to reorder again since I use it so often

Clear Jel®, a corn starch derivative, is a commercial thickening product used by bakeriesand 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” doesnot 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 touse in products to be canned.To use Clear Jel® in a hot dish such as gravy, first mix a small amount in warm water,then add gradually to the hot liquid, mixing constantly. Or, mix everything togetherwhile cold, and then heat and stir to thicken.Pies and fillings which have been prepared with Clear Jel® and frozen need to becooked or baked before serving. If the fillings become “thin” during baking, increasethe oven temperature, and shorten the baking time to prevent what is called “oven boilout”. 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 factorsinfluence the quality of the product. It is best to try a small batch and makeadjustments 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 for10 minutes or frozen. Substitute 7 tbsp of Clear Jel® for the pectin in cooked jamsand jellies and 3-4 tbsp of Clear Jel® for the pectin in freezer jam recipes.• Clear Jel® does not dissolve easily in liquid. To help dissolve the product mix theClear 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® mixedwith a few tbsp of sugar and dissolved in 1/2 cup of the product.

Works wonderfully.

Great

Great for fruit pies. This is the only gel that I will use, no more tapioca.