TBK Instant Clearjel 12 oz.

Instant ClearJel is a specialty food starch that can be used to thicken fruit pies, jams, sauces, puddings and gravies. If used properly, it will thicken clearly with no added flavor. It should be mixed with the dry ingredients of a recipe, then added to the liquid while cold. If you add it directly to liquids (especially warm liquids) it may lump. To prevent this, use an immersion blender or food processor if you add it directly to liquids. It will begin to thicken instantly, and when warmed, it will thicken even more.  To use Instant ClearJel in your recipes, just substitute equal amounts for the starch or flour it may call for. It is shelf stable, and if stored in a cool, dry place, it will last for a year in your cupboard. Here are some hints and recipes:

Quick Freezer Jam: Combine 3 TB. Instant ClearJel with 2 Cups sugar; set aside. Mix together 5 Cups crushed fruit, 1 TB. Corn syrup and 1 TB lemon juice. Quickly stir in the ClearJel/sugar mixture. Place in freezer containers….and that's it!

For Better Homemade Breads: Add 2 Tsp. Instant ClearJel per 3 Cups of flour in your bread recipe. This will retain moisture in your homemade bread, making it moister and giving it a longer shelf-life.

For Better Homemade Cookies: Substitute all (or part) of the shortening in your cookie recipe with real butter. Use 1 Tsp. of Instant ClearJel per 1 Cup of flour in your recipe. Normally, adding butter to your recipe will make the cookies spread out flat, but the addition to the ClearJel, the cookies will maintain a nice shape, even cut-out cookies will roll out better with the ClearJel. Adding ClearJel to any cookie recipe will make them softer, chewier and give them a melt-in-your-mouth feel.

Mixed Fruit Pie:

1 Cup Granulated Sugar

1/4 Cup Instant ClearJel

1 Cup Raspberries

1 Cup Blueberries

1 Cup Sliced Strawberries

1 Cup Sliced Rhubarb

1 Cup Sliced Apples (McIntosh or Granny Smith work well)

            Mix together Sugar and Instant ClearJel. In a large bowl, Toss the fruit with the sugar mixture. Place in a prepared 9” pie shell. Top with pie crust. Brush top crust with milk and sprinkle with sanding sugar. Poke a few vent holes in top crush. Bake at 375 degrees for 45 to 50 minutes or until brown and bubbly. Allow to cool for at least 1 hour before cutting.