Made peach pie filling.. Bagged it and froze for later.... Filling came out "clear" with NO added taste or texture... The peach filling was awesome... I had to taste it before it hit the freezer.... I used distilled water because our HARD water can add tastes that are noticeable.... I added the liquid from the Fruit Fresh dip also... It had so much flavor I couldn't dump it.. What's a little extra vitamin C... I normally use corn starch and tapioca pudding... Never again....

This is the real deal. I bake fruit pies almost every week, especially berry and peach pies. They can get pretty saucy and even the regular clear jel didn't do a great job of firming them up. This instant clear jel, on the other hand, works wonders! Nothing I have used comes close to the same results.
Pro-tip :: If you put sugar in your pie filling hold it back to the end. Combine all the rest of your pie ingredients except the sugar and the clear jel. Stir your sugar and clear jel together in a separate dish, then add to your filling and stir well. The sugar helps slow down the absorption of the clear jel, which makes it easier to blend before it starts to set and get gooey.

I got this clear jel to use for making homemade jams from the fruit trees in my mothers yard. Every year we get so much fruit that it would cost too much to buy this product in small quantities at the grocery store. This is a great product at a great deal. We are very happy with it. I put mine into a jar to prevent it from becoming clumpy or moist. It comes in a 1 pound bag.

I made several batches of fruit jellies and jams for Christmas and holiday fundraisers, and this is exactly what I needed. It worked perfectly for my recipes and I received several compliments on the jellies and jams - you could say it was the recipe, but more technically it was all of the ingredients that made them turn our perfectly.

I cannot say how sorry I am that after 45 years of pie making, that I only discovered Clear Jel® this year. I consider myself a good cook, and my pie-making skills top notch, but I've had my fair share of pies turn out soupy or way too stiff with whatever I chose to thicken the filling with - flour, cornstarch, tapioca flour, arrowroot and others. Sometimes the amount I used was too much, sometimes too little, and leftover pies would "weep" in the refrigerator. I've made a half-dozen pies now using Clear Jel® for the thickener and, honestly, it seems to be foolproof. The first time I used it I made a picture-perfect marionberry pie that tasted as good as it looked. The filling didn't budge an inch after cutting the pie - it was firm without being stiff, with a soft and smooth mouth feel. Most important, not a single drop of juice ran. With no watery juice, the crust did not turn into a layer of purple mush; instead it remained a distinctly separate layer of flakey goodness. The vacant spots left on the pie plate after removing some slices were bare and dry - just a few crumbs from the crust. Where in the world has this stuff been all my life?

The "instant" variety of Clear Jel® thickens without cooking, but that's not to say you can't use it to thicken something that gets cooked, like a pie. The instant variety is great for making uncooked glazes for things like fresh strawberry pie, but when it's used to thicken a pie that is baked, it is designed for heating only one time (when it's baked), as it will start to break down with subsequent reheating (though I've taken the chill off a pie in the microwave oven with no problems at all).

"Regular" Clear Jel® was developed for the commercial food industry to withstand the heat necessary to process products such as canned pie filling. The regular variety what you'd used for any home canning, or for cooking gravies, stews, etc. - things that you want to cook and reheat one or more times without liquid separation. The regular version achieves its thickening in the cooking process.

Barry Farm Foods has some excellent, detailed information about Clear Jel® on their website - barryfarm(dot com) - where they provide equivalent measurements of Clear Jel® to exchange for other thickeners, and also explain the difference between the regular and instant varieties.

King Arthur sells Clear Jel® in an 8-oz. package with their own label, and it's available on their website. I was able to find it at my local co-operative grocery store, but will get it here in the future, as it's a better deal.