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Strawberry jam?


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If you can find some clear gel or pectin at one of the Mennonite stores, just add some to make it thicker, and can it just like you would any other berry? I've not tried using the topping but I did successfully make some jelly out of 100% juices using pectin.

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Thanks I have not used clear gel before. It is available in bulk at the local Amish store with no instructions.

I made jam and syrup out of them yesterday treating them basically as fresh. They had next to no sugar so I added enough sugar to sweet but not as much as is called for.

It made 13 lovely 1/2 pints.

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Thanks I have not used clear gel before. It is available in bulk at the local Amish store with no instructions.

I made jam and syrup out of them yesterday treating them basically as fresh. They had next to no sugar so I added enough sugar to sweet but not as much as is called for.

It made 13 lovely 1/2 pints.

 

Don't ya just love it when something comes together! :-) When I thicken gravies I use the instant clear gel...about 2 tablespoons for two cups. For pudding, I use 1/3 cup of the instant. One thing to keep in mind...instant clear gel will only take ONE cooking (adding it to hot broth for gravy or adding it to your already processed jams etc.) vs. regular clear gel will remain stable from the initial cooking and through the pressure canning process. I like the clear gel because it's non GMO, and canning instructors say NO to using corn starch. PermFlow (as I understand it) is not quite the same as Clear Gel. I have some but haven't tried it yet. Did a little research but that's about it. I am so convinced on the use of pectin, clear gel and instant clear gel.

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One thing to keep in mind...instant clear gel will only take ONE cooking (adding it to hot broth for gravy or adding it to your already processed jams etc.) vs. regular clear gel will remain stable from the initial cooking and through the pressure canning process.

 

Thank you for clarifying the difference in the instant and regular Clear-Gel. I have some of both. Used the regular in some pie fillings I canned. Used the instant in a strawberry peach pie for eating right away.

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One thing to keep in mind...instant clear gel will only take ONE cooking (adding it to hot broth for gravy or adding it to your already processed jams etc.) vs. regular clear gel will remain stable from the initial cooking and through the pressure canning process.

 

Thank you for clarifying the difference in the instant and regular Clear-Gel. I have some of both. Used the regular in some pie fillings I canned. Used the instant in a strawberry peach pie for eating right away.

 

 

Ya got it right dear! Hugs...

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Pomona pectin comes with a package of pectin and a little package of calcium powder. You mix like a tsp of the calcium powder with a cup of water (the directions should have the exact mix) and then use that for the calcium water in the directions. It works really well. Because it's the calcium that makes it gel rather than the proportion of sugar to pectin which means you can reduce the sugar, use none at all, use alternatives etc. It also let's you be able to make up your own recipes.

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I buy all my canning supplies in bulk from Mennonite & Amish stores. Not familiar with calcium stuff and don't think I've ever seen it in their stores. Buying from name brand stores etc., is too expensive for us...we do too much canning & dehydrating.

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