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The Difference Between Clear Jel & Sure-Jel
Sure-Jell is a natural fruit pectin used in making jams and jellies that allows you to use approximately one-quarter less sugar than you normally would, and still produce a jam that sets up nicely. Given the two versions of Clear Jel available, we're not clear on why it is specified in your recipe. Are you meant to make a thickened uncooked apple pie filling, before canning it and processing it in a hot water bath, so that you don't cook it before you can it, cook it again in the hot water bath, and cook it a third time in the apple pie itself? That does sound like a recipe for applesauce pie. And it seems like the most likely reason to us that the recipe calls for Clear Jel. And is the recipe writer concerned that if you add a traditional thickener flour, corn starch, tapioca, etc., to the mix without cooking it before putting it in canning jars, that it will set up badly, or become lumpy, or not set up at all when you process it in the hot water bath? If that's the case, the Sure-Jel, which also requires cooking to thicken, would not be a help. Our recommendation is either to try the instant Clear Jel or make a test batch with a thickener that you are familiar with. Mix it in without cooking or with minimal cooking, process it in a hot water bath, and then see what you've come up with. The conversion ratio for Clear Jel is as follows:
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