"Anny Middon" > wrote in message
...
> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "Marilyn" > wrote:
>>
>>>
>>> Is it okay to experiment with the amount of Clear Jel to get it to the
>>> consistency I want?
>>>
>>> -Marilyn
>>
>> Sure. It's there for thickening and nothing else. You got the right
>> kind, right? Just checking.
>>
>
> I thought there was some caution against stuff being too thick --
> something about the heat not getting into the product enough during
> processing. I know that is the reason you can't can mashed pumpkin.
>
> Maybe that doesn't apply to Clear Jel products though?
>
> Anny
>

I don't think this applies when you're talking about fruit, though. Pumpkin
is different. If you read what the NCHFP site says, you'll see the
difference:

http://www.uga.edu/nchfp/publication...in_butter.html

It's not just the viscosity, but also the acidity and the water activity.