Does anyone have an idea why we can't use cornstarch in jelly instead of pectin? I mean if you put a certain amount it will also jell as it cools down. Just wondering if anyone has ever tried that.
2007-09-01 07:35:26 · 4 answers · asked by tabitharose18 1 in Food & Drink ➔ Cooking & Recipes
Cornstarch wouldn't let the jelly "set up". I use cornstarch for my strawberry pie filling all the time. I guess I can just tell from how the filling is sometimes thicker (more set) that I just can't imagine cornstarch setting up a jelly. The filling comes out thicker when the berries aren't as juicy. You might get away with cornstarch for a jam, because jam isn't set like jelly is. The boiling of the cornstarch until it turns clear takes away any possible "starchy" taste.
I think you asked a good question. It gave me "food for thought". Thanks!
2007-09-01 07:55:22 · answer #1 · answered by Dottie R 7 · 0⤊ 0⤋
Cornstarch will not help the jelly gel, it will just thicken it.
Besides, I would guess that it would introduce a starchy flavour to the jelly, which sounds really unpleasant. <:O(
2007-09-01 14:40:39 · answer #2 · answered by sweet_ixora 3 · 2⤊ 0⤋
i have never tried but i dont think it will work very well
2007-09-01 14:49:35 · answer #3 · answered by surfergeorge1321 3 · 0⤊ 0⤋
I have not tried that.
2007-09-01 15:34:02 · answer #4 · answered by Anonymous · 0⤊ 0⤋