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Home Cooking 2

Question(s) for all you pie and canning mavens re: Clearjel

nofunlatte | May 25, 2015 09:10 AM

As part of my house decluttering a al Marie Kondo (The Life Changing Magic of Tidying Up), I went through my chest freezer. I found a bag of frozen blueberries from last summer (which, for those of you who have read the book, "sparked joy"). I decided to thaw and can them in pie filling, using the recipe in the Ball Complete Book of Home Preserving (Kingry and Devine, eds.). It's the recipe on p. 171, in case you have the book. The thickener used is ClearJel™. This is my first experience with ClearJel and I used what I have: Instant ClearJel. Is ClearJel the same thing as instant ClearJel or is it some other formulation? I'm asking because the filling got extremely thick and even gummy rather quickly.Is this normal? And will this filling become rubbery if I use it in a pie?

FYI, I halved the recipe, but I routinely halve canning recipes and have never had a problem doing so.

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