Originally Posted by farmquilter
I use a product called Clear jel/gel. It leaves the dark fruit filling the right color not faded out. It comes in cook and instant versions. The instant is good to thicken fruit salads. I get mine at a family run bulk food store but is available online.
Jan
I use them all. The regular Clear-Jel is the only one that is safe to use with canning, and I can a lot of fillings.