Thick Gel versus Clear Gel

For today’s blog we’ve gone back to the mail pile and some of the questions we’ve received lately.  With it being canning season this is one that I’ve received often.

‘I have a recipe which calls for Clear Gel.  Is that the same as your products?’

It’s a good question and one which can be the source of a lot of confusion.   There are a lot of starches out there in the food business – literally hundreds of them – and each starch is good for different things.  There are some starches which are so specialized that the only thing you can do with them is make fudgepops and others, like general corn starch, which can be used in a wide variety of applications.  When we first got into the starch business Clear Gel was the starch we started working with and we found that it works pretty well, but there were still some things we weren’t happy with.  We wanted a non-GMO, gluten-free cooked starch which would have a great consistency, no flavor and would hold up to being frozen, fridged or canned with.  Clear Gel can do some of these, but it’s inconsistent when it comes to flavors, colors and lumping.  So we went back to the drawing board and developed Thick Gel.

Thick Gel

Thick Gel is a type of cornstarch, but unlike traditional thickeners it has all those qualities we were looking for.  It’s non-GMO and gluten free, safe to use when making preserves which will be fridged, frozen or bottled and disperses very easily either mixed with a little bit of water or the dry goods in a recipe.  The consistency and sheen is lovely and all in all we’re really happy with the results.  Unlike its sister product, Ultra Gel, Thick Gel needs to be cooked with the thickening power of the starch kicking in at about 180 degrees.  So it does NOT have to be boiled hard, just brought upto temperature.  In any recipe calling for Clear Gel, Thick Gel can be substituted in a one to one ratio.  Give it a try.  We think you’ll love the results!


Thick Gel can be found in local Utah Grocery stores, or online at Amazon or the Cornaby’s Shop.


5 thoughts on “Thick Gel versus Clear Gel

    • YAY!!! I’m so glad to hear this. I’ve been working on some more Thick Gel posts for the blog here. And I really love it in my own canning. Made peach pie filling and I’m just not sure it’ll last the winter because we may eat it all!!! Thanks so much for stopping by.

  1. I ordered some “thick gel” today. I am eager to use it when canning apple pie filling. I notice in the recipe above that the apples are blanched first and added to the already cooked syrup. I use very firm apples, half tart and half sweet for my filling. I cook them slightly first with spices, a little sugar, lemon juice, and a little butter (can’t help myself in the Dairy state.) I then add the thickener in and cook until it is the consistency I want before canning them. Would it work for me to hold back some of the sugar in my first cooking of the apples and then add in a mix of “thick gel” and the remaining sugar to the slightly cooked apples and continue cooking until thickened? The other option could be pouring off the juices into a small sauce pan from the slightly cooked apples, adding “thick gel” and then cooking until thickened. What are you thoughts on this?

    • Either of those methods will work just fine. 🙂 The point of mixing the thick gel with the sugar or with a little water or juice is just to help it disperse evenly so you won’t get any uneven gelatinization. I use a little butter too, to be honest. It just tastes SO GOOD, and as long as you’re not using a ton it won’t affect the safety of your canning. I personally would go a little in between. Add your thick gel to a little reserved sugar, then pour the juice in and mix it all together. Heat until thickened and then add your apples to it. The big reason for splitting the apples from the cooking juice is so that you don’t break your apples up with cooking the mixture. So adding them after your juice is thick means you can fold them in gently and your finished product is full of big beautiful apple slices and nothing broken up. 🙂 Hopefully that all makes sense. Let us know if there are any other questions we can answer, or send us a picture of your finished product at and we’d love to share it!

      • Thanks so much for the reply. As soon as my Thick Gel arrives this is what I will do. Looking forward to it. Hope to have all of this batch of apples canned by the weekend. It makes total sense to me as i am a microbiologist. I will let you know how it works. Thanks again.

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