![]() It is mainly for thickening pie fillings. The instant type won’t hold up to the heat of processing, and you’ll end up with runny pie filling.Ĭlear Jel is not for jam and jelly, and it is not for jello. However, if you want to can pie filling (e.g., process and preserve it on the shelf), you need the cook type. If you’re just making a fresh pie and putting it in the oven, you can use either type. ![]() There are two types of Clear Jel: a cook type and an instant type. Clear Jel is actually a modified cornstarch. ![]() It comes in a package like this and is very, very powdery, like a powdered sugar. That’s what we want to know today: Pectin is used to make jam and jelly. Different brands are available, but all of them are used for making jams and jellies. There are regular sugar and low-sugar pectins. You slice the corner open and pour it into your fruit. It’s dried, but they also make a liquid pectin, which comes in pouches. They remove the pectin from the fruit and process it into a powder. This is still a natural pectin, but it’s highly processed. When you’re working with those fruits, use a commercially produced pectin. ( Apples and oranges have a lot of natural pectin.) There are other fruits that don’t contain much natural pectin. Pectin is naturally occurring in the fruit. You add sugar and acid, usually in the form of lemon juice. For some fruits, you can use the natural pectin found in the fruit. It’s found in some vegetables, but we usually think of fruits, because we’re making jam or jelly. Pectin is a naturally occurring fiber in fruit.
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