Medley Hills Farm Clear Jel - cook type - 1.75 lbs

Worked as needed. Gelled nicely.

I ruined $$$$ strawberries using Sure Jel then I bought this....it worked great

These thickeners are fabulous. Both the Instant type and the cooking type. I use the Instant to stabilize my whipping cream. it's much better than gelatin because it is not affected by heat.

I bought this hoping it would be a cheaper alternative to "Thick-It". I had to use Thick-It after a tracheotomy, and even after I recovered, I found it useful in the kitchen for thickening gravies, salad dressings, etc quickly and without lumps. When I got low on Thick-It, I ordered this.This product may have its uses but it doesn't mix as easily as Thick-It. In both hot and cold liquids, it gets lumpy. After an hour or so in cold liquid, most of the lumps will disappear (time may vary depending on liquid-to-powder ratio). Not sure about the hot liquid--I threw out my experiment, but it seemed like the powder had been cooked into permanent lumps.I have used it successfully in thicker mixtures like salad dressings, and chunky mixtures like tuna & chicken salad. I didn't notice any lumps until I mixed it into a liquid (water, and milk). I had wanted to be able to use it to make instant pudding, but it doesn't dissolve or set up quickly enough for that purpose.This "Instant Jel" has a very very fine texture, like cornstarch. In that way it is superior, in my opinion, to Thick-It, which sometimes looks grainy once hydrated, like applesauce; even though you can't feel the grains when you eat it, the appearance can be unappetizing, and a picky eater may be suspicious that someone has "tampered" with their food. So if you can prepare foods and beverages ahead of time, Instant Jel does work well to thicken cold items, but may be put to better use in canning and baking. I'm going to try "Ultra Gel" next, as some of the reviews state it can be used for instant pudding.For fewer lumps, sprinkle over a wide surface area, if possible, rather than dumping a spoonful into your recipe, then use an electric mixer or immersion blender/whisk; or mix it with dry ingredients, like sugar, before adding wet ingredients & liquids.

excellent for making and canning fruit pie fillings.

Making batches of pudding powder and this mixes well with the other ingredients, had to experiment with the amount but so far I’m pleased

I purchased this for my friend, she does a lot of canning and said this product better than any other!

I have loved using clear jel for my pie fillings. I have always used other thickeners in the past for my canned pie filling. The benefit of using clear jel is as the jar ages on the shelf, it will look exactly the same the day it was made and processed in your canner for a longer period of time. Historically when I've made pie filling with corn starch within six months the jars contents tend to separate within the jar. I have also been impressed with the way that the pie it self turns out, the filling has a uniformed consistency, which it didn't always with using a corn startch thickener.So far since I ordered I have made three batches of pie filling: strawberry rhubarb and blackberry, with peach in the near future.The only things I would've like to have known is that clear jel is a power. Very fine powder, like corn startch. Comes easily out of clothing in the wash. A one pound bag will do probably about 21 quart jars of pie filling, I am just guessing on how much I have left with the recipes I have been using.