What can I use as a thickener in my raspberry filling that won't turn it opaque like cornstach does? I like the creamy clear quality of commercial raspberry filling, since I make all my cakes from scratch, I would like to capture that part in the filling.

TIA
Amy

By Hans (Hans) on Tuesday, November 09, 1999 - 09:42 pm: Edit

Hi Amy.

Tapioka starch, Clear - Jel (acid modified corn starch, waxy maize) and Arrowroot (in order of preference) will give you a pasty, clear jell.
Suitable for all fruit pie fillings.

Usually 5-6 ounces per Quart of juice is fine.

By W.DeBord on Wednesday, November 10, 1999 - 07:28 am: Edit

Hans I'm not familar with tapioka "starch". I assume this is different than the tapioka sold at grocery stores?? From who can you purchase this from??

By d. on Wednesday, November 10, 1999 - 07:29 pm: Edit

What about pectin?
Hans - do you have more info. on tapioca starch? At work I use a modified corn starch called Col-flo; I use it for cobblers and fruit pie fillings. I remember I tried using tapioca starch for a berry fruit filling and was not happy with the results; it was "stringy" and actually kinda slimy. I've read that it's got a lower cooking temp. than cornstarch so you should not bring it to a boil and stir the product after it's cooked. Does arrowroot have the same properties? And is Clear-gel a brand name?
Thanks.

By Hans (Hans) on Thursday, November 11, 1999 - 05:14 pm: Edit

Hi Y'all
Clear-Jel is a Brand.
It is freeze-stable.

Tapioka Starch you get from your Oriental Supplier. Comes mostly from Thailand. Use as a slurry. If stirred excessively after gelling or if overcooked, it will have a tendency to reliquefy und get stringy.

You can also use granulated American Tapioka with some Pies, especially Berry Pies like Marionberries. Do not precook. Mix it cold with the berries. preferrably frozen if they came frozen.

Pectin will work too, but it is expensive and will give you unpredictable results but also a very clean taste.

Arrowroot should only be used in precooked pie fillings. It is freeze-stable too, but expensive. It makes a very stable, almost opaque, sliceable-pasty gel.

No pure starch should be excessively stirred after gelling. It will shredd the crosslinked starches and start to weep.
That is also true for overbaking in the oven.