LH 60: Clear Jel, Sure Jell and Canning Pie Filling

The difference between Clear Jel® and Sure Jell® and how it relates to pie filling.
These two commercial products have very similar names but they are used in canning in very different ways.
Every canning season, it causes a lot of confusion and can even trip up even the most advanced canner.
So in this episode, I explain the differences between these two products and how they relate (or don’t relate) to canning up fruit pie filling.
You will learn:
- What Clear Jel® is and how it is used
- How Sure Jell® is used in canning
- Why I prefer a different product to Sure Jell®
- Where to find both of these products
- Do you even need Clear Jel® at all
To get the full scoop, you can listen to the podcast episode above or read the full transcript below.
Resources & Links Mentioned:
Clear Jel®* – cookable thickener (not instant)
Sure Jell®* – pectin
Ultra Gel®* – as mentioned in the episode, I have not tried this product yet. It is an instant gel that is labeled as “non-GMO”. But the instant gel versions do not usually work in canning (it tends to break down). However, this brand IS labeled as a thickener for canning on the package. If you are looking to avoid GMOs, you may want to try this one. Or (as mentioned in the episode), just skip adding a thickener all together.
You can also purchase some of these products here
Low Sugar Jams & Pectins – how to use
Transcript:
Click here for the full transcript for Episode #60
* denotes an affiliate link
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Just catching up on some episodes. I used Pomona’s for the first time on my pears last month — I think I need more practice! But could you address the possibility of using NO sugar and/or making your own pectin from apples or quince (and are there other appropriate fruits for this) in future episodes?
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