Clear Jel is what cornstarch wants to be when it grows up. I like using Clear Jel in my recipes and have had a few e-mails wondering what it is, so I thought I would answer publicly. Clear Jel is actually derived from cornstarch and is used commercially by bakeries and restaurants to thicken. It comes in a few varieties, regular and instant being the most commonly used. Here are some advantages to its use:
- It is clear when cooked.
- It’s smooth, and doesn’t clump like regular cornstarch when used properly.
- It remains stable when cooked so frozen foods don’t separate. This allows you to successfully freeze cream sauces, puddings and custards.
- It can be used in jams and jellies and is less expensive than pectin. Plus, it allows you to double and triple recipes. (Jam can be frozen or processed in a boiling water bath for 10 minutes.)
More information is available on the different varieties of Clear Jel here.