6 Comments

  1. Good day! We’re excited about this recipe, but are having trouble with step 4. The 1tsp of water doesn’t seem to add enough “liquid” to the sugar and clear jel to allow it to thicken: it basically just stays dry.

    Is there a typo here, or are we doing something wrong?

    1. Author

      Sorry about that, it was a typo. The recipe has been reviewed, rewritten, and updated. Thanks.

    1. Author

      Clear Jel. It is a modified cornstarch that is approved to be used in home preservation canning.

      1. Should this be the instant clearjel or the cook clear jel?

        1. Author

          Either one. The cooked clear jel just needs more time to cook and thicken up than the instant kind.

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