Instant ClearJel - 8 oz.

Instant ClearJel - 8 oz.
Instant ClearJel - 8 oz. - Alt 1
Instant ClearJel - 8 oz. - Alt 2
Instant ClearJel - 8 oz. - Alt 3
Instant ClearJel - 8 oz. - Alt 4
(365) #100686

Thickens the juices in your pie so you can slice it. Highly concentrated, so combine with sugar before using. Excellent for pies that will be frozen, either before or after baking.

What you get

8 ounces of Instant ClearJel, in a reusable plastic jar with lid. Made in the USA. Enough for about 6 pies.

Dietary information
  • Kosher.
Care & storage

Store cool and dry.

Test kitchen tips

The amount of ClearJel you need depends on the juiciness of your fruit. Apples are not quite dry but have a lot of pectin, natural thickener; use about 1 to 2 tablespoons of ClearJel in a typical 9" pie. Berries can be very juicy; a raspberry or mixed berry pie will probably need 3 to 5 tablespoons ClearJel, depending in whether you want the filling to be somewhat runny, or very stiff. Even using the maximum amount of ClearJel will result in a pleasing, "soft" gel, unlike the stiff, hard gel you'd get with gelatin.

ClearJel has slightly more thickening power than flour, so if your recipe calls for flour as a thickener, use the same amount of Clearjel, or slightly less. If the recipe calls for cornstarch or tapioca, use the same amount of Clearjel. To prevent clumping, be sure to mix Clearjel with the sugar in the recipe before combining with fruit.

More information

ClearJel also thickens fruit without baking. To make a delicious berry pie, simply slice berries, and sprinkle them with half the sugar called for in the recipe. Let them sit for 20 minutes or so, until juice starts to collect in the bottom of the bowl. Combine ClearJel with some of the remaining sugar, and stir into the fruit. If the filling is as thick as you like, stir in the remaining sugar; if it's not thick enough, combine additional ClearJel with the remaining sugar, and stir in. Spoon the thickened filling into a baked pie shell, top with whipped cream, and serve.

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