Published May 1, 1998.
For a strawberry pie recipe with fresh, juicy berries held together by a soft, sweet glaze, we used a combination of cornstarch and pectin, which glazed the fruit while allowing the beautiful red color of the strawberries to shine through. Now the glazed berries for our strawberry pie recipe could withstand chilling in the refrigerator without becoming watery.
The process of thickening the glaze is easier and less involved with Instant Clearjel, a commercially derived, modified food starch, than it is with the cornstarch and pectin in the recipe above. There is a hitch, though. You may have to mail order Instant Clearjel.
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