Clearjel is crazy stuff.

girlbug2(z9/10, Sunset zone 24)October 16, 2010

Yesterday when I made apple pie filling, I substituted (non alcoholic) cider for apple juice in a pinch. The recipe calls to mix the juice, sugar and spices in a pot, bring to a "bubble" (? does that mean full boil or simmer?), and then add the clearjel (mixed in first with lemon juice). I had done this once before with apple juice and the jell turned out perfectly. Now, the clearjel/lemonjuice mix didn't seem to want to blend into the cider mixture, it clumped mostly and formed large jelled lumps. Is this because I used cider?

I tried to salvage the mix by straining out the clumps and reheating the batch, trying again with a smaller amount of clearjel mixture.Partial success, the syrup seemed thicker, semi-jelled, but not as thick as the first time I had made it. Strained out the clumps again and resigned myself to thinner pie filling.

Thoughts on what I did wrong?

btw, it tasted fabulous made with cider!

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Linda_Lou(SW Wa.)

Where did you get the recipe ? Mine says to mix with the sugar, then add the juice to the pot. You need to mix it with the sugar first. Otherwise it will do just as you said it did.

    Bookmark   October 16, 2010 at 1:05PM
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macybaby

I always mix mine with sugar first too, or I get the lumps you describe. I buy it in bulk and have never seen any instructions for use, but learned quick that adding the plain powder to liquid caused problems.

I think you got lucky the first time.

    Bookmark   October 16, 2010 at 4:01PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Same here - mix with sugar first. If you are going to use it. I find it to be more trouble than it is worth so gave up using it.

Dave

    Bookmark   October 16, 2010 at 6:52PM
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