whats the differnece in clear jell and sure jel pectin
233178
Check out this website - it answers your questionhttp://foodinjars.com/2011/03/canning-101-pectin-verses-clear-jel/
233179
i use this product for medicinal purposes, added to grape juice each day for my husband. it helps him move about freely. it mixes with the juice better than any other product we have tried. I sometimes use it in my jelly as well, it is a good product.
233180
Certo is a liquid and sure-jell pectin is a powder. However, I find I get the best results no matter what I am canning using the sure-jell no / low sugar pectin. To get the same results with the liquid, I have to use twice as much product.
233181
I believe the clear jel is used for thickening when making jams...it is like cornstarch...I use sure-jell also because it has less or no sugar and I'm using it for my arthritis - not to make jam. Also make sure the juice you mix it with does not contain added vitamin c --I read something about the preservatives used in the jell when combined with that vitamin are not good for you (carcinogen?)...but do your own due diligence. People also mix it with grape or pomegranate juice for "best results" ...I use dark cherry - all natural. Good luck.
1957549
These pectins are not interchangeable. This one is a low or no sugar pectin.I have tried and had many failed attempts at interchanging pectins and to no avail. So....I would stick with the classic pectin if that is what you are accustomed to.I do love the low or no sugar ones however. : )
793333
NOW used to make Apple Pectin, but I stopped being able to find it. I decided to try the Apple Fiber and quite honestly I get the same results. There is probably some technical difference, but I believe it is very similar. Maybe they just had it labeled incorrectly to begin with and someone made them change it. I always wished I still had the apple pectin bag when I first got the apple fiber to see if the ingredients were really different.
1730904
Clear Gel is a modified cornstarch.I use it for home canning as it becomes clear when cooking vs regular cornstarch which can become cloudy and make your home canned goods look very unappealing. I have never used gelatin. Depending on what you are making clear gel may or may not be a suitable substitute.
1639098
The red can is what I use to make jello jigglers and gummy bears. The green can is just added to cold or hot food or beverages to add nutrition without jelling. Great for your skin and joints. I think I read about the difference on a blog called Satisfying Eats.
2024399
NO! Knox gelatin is made from the cartilage and bones of animals, and makes "Jello"-type desserts or broth-thickeners. Pectin is fruit-derived and is what makes jam or jellies gel.
666024
This is the pectic used for freezer jam. Using a good recipe just mix and freeze in plastic "Ball Jars". No cooking.
1608852
Yogurt is made with culture. But it is sometimes thickened with pectin. It is much creamier with pectin.
867280
There is no difference they are both made of the same material that retains the moisture to keep the brown sugar soft. I just bought these because there were 2 of them and it made them cheaper than the others. So my advise is go with what you want it is the Terra Cotta material that is what works not the design.
1957548
The Ball Low or No Sugar pectin is formulated to give a good set with recipes that require low amounts of sugar, no sugar,sugar substitutes or honey. Classic Pectin requires a higher sugar ratio to fruit in the recipes to achieve a good set. Instant Pectin is used for non cooked /freezer jam and is not interchangeable with the Classic nor the Low/No Sugar pectin.
1799232
Liquid Pectin uses sugar - and a LOT of it - as the active ingredient for creating a jell consistency. Pomona uses Calcium. I have not tried converting it from a chemical standpoint to any older recipes, but have created new recipes by bridging the gap between an older recipe that I really like the flavor of so that the important elements are echoed in the Pomona jam. I got the pomona book, and just started using their recipes as a jumping off point. I like that their stuff does take a lot less sugar, so that I get more of the actual fruit flavor. Hubs is diabetic, so he's happy that he can afford to eat jam a bit now, too. Get a box of the pectin and there is a general guideline sheet inside that may help you do an acceptable conversion for your recipe. I will say that recipes I have which call for liquid pectin can take up to 3 weeks to actually set, but with Pomona you pretty much know within an hour. I've never had a failure, and I'm gearing up for Christmas now, with more than 14 cases done this year alone.
1898776
It's similar to clear jel, but not the same. Clear jel, like many other thickeners, requires heat to make it thick. Ultra gel will thicken without heat.
793334
I googled the question but didn't really get an answer. It said the Apple Fiber is only 10% pectin but it is a great fiber. You are supposed to mix it in water and drink it fast because it thickens up fairly quickly but I don't like how it leaves a grit in your throat so I dunk a banana in it or mix a little in my oatmeal. It has an dried apple aroma to it, which is nice. If you are wanting something to keep you regular, this is a good product. I hope this helped answer your question.
1898773
I use them interchangeably. This is like instant clear jel - it thickens hot or cold liquids.
1898778
As far as I know, it isn't the same. But believe me, this product is great. I use it for some recipes when I used to grab the flour to thicken the juice. Now I use this and it instantly thickens (in hot or cold liquids) and has no added flavors. It is a good product and more than worth it.
2141116
Nelly, it's made with pure citrus pectin and is activated by the calcium powder. I love it because you use very little sugar or sweetener to make your jams and jellies. You taste the fruit not a lot of sugar. This is a great product. Hope this helps. Anita
1035019
The package reads: "Pomona's Universal is a low methoxyl type pectin, extracted from citrus peel. Its jelling power is activated by calcium (included), not by sugar content." It jells with any sweetener or no sweetener. I use it to make freezer jams. It does liquefy a little, but I love it and think it's the best ever!