Using Instant ClearJel (ICJ) for berry jams, cakes and pies is
always in season, as you can use either fresh (or frozen, slightly
thawed) fruit.

ICJ is a thickener most often used in commercial bakery pies, but
bakers and chef-types (including wanna-be's) also use it for many,
many things. For those who are new to using ICJ, or never have, be
sure to read: http://www.sharonanne.com/mfs_chart.htm

Strawberry Favorites:
http://www.sharonanne.com/strawberry_freezer_jam.htm
http://www.sharonanne.com/berry_cream_cake.htm

Tips: My soft-set frozen type jam recipes are delicious over toast,
ice cream, regular cakes, sponge cakes, shortcakes and ooh yum
cheese cake! If my berries are dark, ripe and smell wonderful, I
omit the Koolaid (in the strawberry_freezer_jam recipe above).

http://www.kingarthurflour.com/shop/recipe.jsp?recipe_id=R1063
KA has lots of recipes using Instant ClearJel, search their recipes.

Mixed Berry Favorites:
Razzleberry Jam (aka: Jumbleberry), which BTW also makes the BEST
pie filling, by adding 1 to 1 1/2 Tbsp instant tapioca to 4-6 cups
thawed jam (depending on pie size); then bake in a double layer
crust at 375°F for 1 hour.
http://groups.yahoo.com/group/sharealikecooking/message/53

Tips: You can pre-make the pastry and filling, freezing the prepared
pie, and bake up to 1 month later (adding another 5-10 minutes to
the baking time). Either fresh or frozen, I cover my edges with foil
(or a pie sheild) removing after 30 minutes.

How do you know when a bottom crust is done? Give the pie dish a
quick shake, if the crust moves, then the bottom will be done. Want
more pie crust recipe and tips, ask and I can post those too!

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See lots more ICJ recipe and info links at end of this message.
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ICJ can be found locally in kitchen or restaurant supply store (for
food). There are two types, regular and instant, you must cook the
regular type. I make freezer jam, and I don't use the regular
cleajel. What's preferred for "canning" cooked jam is Ultra Gel
or Maxigel. Please note you'll need twice as much of those
thickeners, to get thickening power that ICJ gives, but these will
process better under high heat, long canning conditions. (Ultra Gel,
Maxigel aka: Ultra Sperse).

ICJ and these other thickeners are also sold online, I've listed
some places I've found on my website.
http://www.sharonanne.com/great_ingredient_links.htm

Please note that instant in ICJ doesn't mean it dissolves instantly,
because it DOESN'T. Instead it absorbs the juice and thickens
instantly. So ALWAYS, FIRST, combine ICJ with dry ingredients,
(i.e. sugar) before combining with the fruit.

Warmly,
Sharon Anne

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More recipe links
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Helpful Instant ClearJel Message Links:

Peach Pie Filling
http://groups.yahoo.com/group/sharealikecooking/message/27

Peach Jam (or Nectarine)
http://groups.yahoo.com/group/sharealikecooking/message/28

Adapting Your Jam Recipes with MFS(s)
http://groups.yahoo.com/group/sharealikecooking/message/30

Instant ClearJel, Ultra Gel or Ultra Set MFS(s)
http://groups.yahoo.com/group/sharealikecooking/message/109

Cherry Pie Filling by sandy (stormeyjo48)
http://groups.yahoo.com/group/sharealikecooking/message/210

Ideas on using Instant ClearJel MFS
http://groups.yahoo.com/group/sharealikecooking/message/1350

Re: Good Price for MFS?
http://groups.yahoo.com/group/sharealikecooking/message/1389

Chicken Oscar, Hollandaise Sauce recipe (featuring ICJ)
http://groups.yahoo.com/group/sharealikecooking/message/1573

COW Soup Mix (Cream-Of-Whatever)
http://groups.yahoo.com/group/sharealikecooking/message/1574

ICJ for pie filling (question)
http://groups.yahoo.com/group/sharealikecooking/message/1710

Instant ClearJel vs regular clear jel
http://groups.yahoo.com/group/sharealikecooking/message/1832

Here are some pie recipe links, using ICJ
http://groups.yahoo.com/group/sharealikecooking/message/1833

SCM (Sweetened Condensed Milk) recipe
http://groups.yahoo.com/group/sharealikecooking/message/2369

RE: Soft Caramel Corn
http://groups.yahoo.com/group/sharealikecooking/message/2690

Shortening Question (using ICJ and butter in cookies)
http://groups.yahoo.com/group/sharealikecooking/message/2962

Re: Cranberry Oatmeal Raisin Cookies (w/ICJ)
http://groups.yahoo.com/group/sharealikecooking/message/3118

Re: Instant ClearJel (calories?)
http://groups.yahoo.com/group/sharealikecooking/message/3119

Sugar Cookies (w/MFS)
http://groups.yahoo.com/group/sharealikecooking/message/3774

Strawberry Jam (freezer style preserves)
http://groups.yahoo.com/group/sharealikecooking/message/3836