ADVERTISEMENT
- Real Recipes from Real People -

ISO: What is Clear Jel (TM)?

Misc.
Is Clear Jel (TM) the same as Certo crystals that I use for making Jam? I am interested in making the Blueberry Pie Filling and note that Clear Jel is required in your recipe. Thanks for your help. Marybeth Wood
MsgID: 206116
Shared by: Marybeth Wood, Toronto
Board: Canning and Preserving at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Marybeth Wood, Toronto
2
  Maggie, South Carolina
3
  Linda Lou,WA
ADVERTISEMENT
Random Recipes
  • Fear factor party idea's (warning - very gross food)
  • Jennie I am having a Fear Factor Birthday Halloween party for my 7 year old at the end of this month. I haven't gotten so many cool idea's from web. Here is a site I found that has some great food ideas: ...
  • Beef Brasato (oven-braised short ribs)
  • CARABBA'S BEEF BRASATO 1 1/2 tbsp. butter 9 oz. yellow onion, finely chopped 6 oz. carrots, finely chopped 5 oz. celery, finely chopped 3/4 oz. garlic, finely chopped zested of 1/2 lemon 1/2 cup vegetable oil 5 bonele...
  • Raspberry Fudgey Brownies (crock pot)
  • RASPBERRY FUDGEY BROWNIES 1/2 cup butter or margarine 2 ounces unsweetened chocolate 2 eggs 3/4 cup sugar 1/3 cup seedless raspberry jam 1 teaspoon vanilla 3/4 cup all-purpose flour 1/4 teaspoon baking powder ...
  • Applesauce or Pineapple Crush Cake
  • APPLESAUCE OR PINEAPPLE CRUSH CAKE 1 cup sugar 1/2 cup shortening or margarine 1 egg 3 cups flour 1 tbsp salt 2 tbsp soda 2 tbsp cinnamon 1 tbsp nutmeg 1/2 tsp cloves 1 1/2 cup hot applesauce or crushed pineapple ...
  • Applebee's Quesadilla Burger
  • This is the EXACT recipe!!!!!! APPLEBEE'S QUESADILLA BURGER Spicy Seasoned Burger 2 (10-inch) flour tortillas 2 tbsp butter or substitute 1 slice Pepper Jack cheese 1 slice cheddar cheese 1 tbsp pico (diced tomatoes,...
ADVERTISEMENT
  • Coconut Rice (Columbian-Style) - Thank You
  • Thanks for your responses, I don't really eat curry though. My recipe for coconut rice is simple. Crack the coconut, save the water, grind the coconut meat, then fry it until it turns brown/black. Add water, salt, a...
  • Fall Brodo with Acorn Squash, Swiss Chard and Bacon
  • FALL BRODO WITH ACORN SQUASH, SWISS CHARD AND BACON 1 bunch Swiss chard (about 12 ounces), preferably with dark green leaves and red stalks 6 slices good-quality bacon, cut into 1/2-inch pieces 1 1/2 cups chopped onio...
  • Stewed Beef Ribs (Kalbi Jjim) (Korean)
  • STEWED BEEF RIBS (KALBI JJIM) 4 pounds beef short ribs 4 cups water, divided use 3 tablespoons minced garlic 4 ounces ginger root, sliced into 1/4-inch rounds 4 tablespoons brown sugar 3 tablespoons Korean red pepper ...
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
  • ISO: What is Clear Jel (TM)?
  • 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!