Here's how to make the best, most beautiful freezer jams!
Your jellies and jams thicken into a clear jelly, not milky, so that the color and appearance of the fruit shows through. Without long cooking with canning, the freezing protects the taste of fresh fruit. It's like comparing the taste of frozen fruit to cooked and canned fruit.
Original Clearjel is the only thickener the USDA recommends for use in home-canning of fruit pie fillings.
Use Clearjel to capture the taste of fresh fruit all year!
Freezer jam just tastes better!
With little or no cooking, the taste of fresh fruit really comes through. And you don't use a pressure cooker.
You rely on the freezer to keep your jam fresh, not canning techniques. (After opening, keep our jam refrigerated and use it within three or four weeks.)
This package will make 4 to 6 batches of jam at a fraction of the cost of pectin.
These recipes were developed from recipes and instructions from Washington State University, Skagit County Extension.With little or no cooking, the taste of fresh fruit really comes. And you don't use a pressure cooker.
This product requires cooking. For clearjel that doesn't require cooking, try Instant Clearjel.
Use as you would cornstarch.
This is an eleven ounce package, not a standard eight ounce package. You get 37% more for free.
Ingredients: Modified food starch.
Clearjel is used as a thickener for canning and kitchen use.