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
Current Price $6.95

Say goodbye to runny pies.

Instantly thicken juicy pie fillings and add texture with this secret ingredient expert pie bakers always keep on hand. Simply combine with sugar before using. You can even use it in an unbaked pie and freeze, then bake it later without the possibility of the filling becoming runny.

What you get
  • 8 oz.
  • 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.