Instant Clear Jel, 1 Lb.
I've been using ICJ for well over thirty years, personally, myself.
Tips & Techniques...
These have remained as commercial thickeners, rather than becoming "household" names and/or ingredients, to be regularly stocked on your local grocery shelves, (primarily) because if these otherwise "wonderful thickeners" are added [improperly] they will most assuredly clump! However that's easy to avoid.
When ever adding to my recipes… (or some of your own favorites)
REMEMBER TO ALWAYS:
a. Add first (with other dry ingredients) either with sugar (or another granulated sweetener), with any flour(s) or powdered milk, even combine with spices, if there's enough in particular recipe.
b. Only add when recipes (are either cold or at room temperature) BEFORE you decide to incorporate any heat. Mix completely to disperse the thickener, and then bring to a boil or bake as directed.
Enjoy More Info, where I've posted more technical info here http://recipes.wikia.com/wiki/Instant_Clearjel%C2%AE
ClearJel® is normally marketed as "one word", yet often referred to as "clear gel" from certain websites.
Instant ClearJel is NOT recommend for canning.
- Whereas Regular Canning ClearJel is WHAT I quite love using for my low-sugar "CANNING" (jams and jelly) recipes.
- This cooked-type clearjel powder is best known for thickening "canned" jams and COOKED processed fruit pie fillings.
- It's also a great "year-round-thickener" for making jams and pie fillings (from previously frozen fruit).
- Abeit... jams & pie filling products should not be frozen thereafter - whereas ICJ jams and pie fillings are great for freezing.