ADVERTISEMENT
- Real Recipes from Real People -

Clear jell vs Sure Jell

Misc.
Sure Jell is pectin for making jams and jellies.
Clear Jell is a modified corn starch for canning pie fillings at home. It can be used like pectin for jam, but the texuture is more like pie filling.
You order Clear Jell online. I get mine from www.barryfarm.com . It is not normal found in stores.
MsgID: 206873
Shared by: Linda Lou,WA
In reply to: ISO: Clear Jel
Board: Canning and Preserving at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Donna, Frederick,MD
2
  Linda Lou,WA
ADVERTISEMENT
Random Recipes
  • Swiss Steak with Vegetables for Two (1980's)
  • SWISS STEAK WITH VEGETABLES FOR TWO 1/2 lb boneless round steak 2 tbsp all-purpose flour 1/2 tsp salt 1/4 tsp ground black pepper 1 tbsp vegetable oil 2 carrots, sliced 1 small onion, sliced 1 stalk celery, sliced FO...
  • Angel Hair Pasta with Fresh Tomato Sauce
  • ANGEL HAIR PASTA WITH FRESH TOMATO SAUCE 3 tablespoons extra-virgin olive oil 1 1/2 pounds ripe tomatoes, cored and chopped 1 tablespoon basil leaves 1/2 teaspoon garlic powder 1/2 teaspoon oregano leaves 1/4 teaspoon...
  • Fennel and Carrot Salad (Nathalie Dupree recipe)
  • FENNEL AND CARROT SALAD 3 carrots, peeled and grated (about 2 cups) 2 fennel bulbs, thinly sliced 6 bacon slices, cooked crisp and chopped FOR THE DRESSING: 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 1/4 cu...
  • English Gingersnaps (using black pepper)
  • ENGLISH GINGERSNAPS 2 1/4 cups sifted flour 2 tsp. baking soda 1 tsp. cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves 1/2 tsp. salt 1/4 tsp. allspice 1/4 tsp. ground black pepper 6 oz. (1 1/2 sticks) butter, soft...
  • Energizing Linguine
  • Energizing linguine Yield: 4 Servings 8 oz Linguine 1 c Fresh mushrooms; sliced 1/2 c Celery; sliced 1 tb Margarine or butter 2 tb Cornstarch 1 c Chicken broth 1/3 c Dry white wine 2 ts Lemon juice 1/4 ts Dried thyme c...
ADVERTISEMENT
  • Garlic Cheese Roll
  • GARLIC CHEESE ROLL 1 1/2 pounds sharp Cheddar cheese 1/2 pound processed cheese (like Velveeta) 1 (3 ounce) package cream cheese 1/2 cup finely chopped pecans 1 teaspoon seasoning salt Garlic powder, to taste Chili...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Clear jell vs Sure Jell
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!