Recipe for Clear Jel?? Its just used as a thckener in high acid canning and has safer properties compared to flour or regular corn starch. 2 1/4 cups of Clear Jel, thats a LOT!! It may cook as thick as gummy bears with that amount of liquid.. I usually add it as the last item mixed in a slurry with water. Its stirred in while the rest of the ingredients are boiling, look for a thickness after a minute of boiling, add more if necessary. Instead of a lemon taste and acid, I would make it with an acid blend of tarteric, malic, and citric. These primary acids are what is used in many fruit based wines, and also work very well in bland tasting jellies and jams.

I have a simple recipe that was my DH's Grandma's. It's a hit and everyone I have shared it with has adopted it for their own Thanksgiving tradition. -2 cans sour (or tart) cherries, drained. Very important - do not use sweet cherries or cherries in syrup. -3/4 to 1 cup sugar -1/4 cup flour -1 tsp. almond extract -few drops of red food coloring Fold all ingredients together and put in pie crust. If you like, but not necessary, dot the top with a couple tablespoons of butter before putting on the top crust. Bake at 375 for 1 hour. Watch the crust for burning and use foil if necessary. My only crust tip is to brush the top with milk and liberally sprinkle sugar. Makes the crust look beautiful and crunchy!

This is from Cooks.com. I'll copy & paste in case you don't have a pop-up blocker. I don't know if this is what you wanted: EASY CHERRY ANGEL FOOD DESSERT 1 angel food cake 1 can Comstock cherry pie filling 1 c. sour cream 1 1/2 c. milk 1 pkg. instant vanilla pudding (sm.) Break 1/2 cake into 9 x 13 inch pan. Spread 1/2 cherry filling over cake. Repeat with remaining cake and cherries. Beat remaining ingredients together and pour over cake. Chill overnight. Serve with topping of Cool Whip or whipped cream. Serves 12.

Thanks for helping me out. I may try all of the suggestions if I can harvest them before the frost. Today is out as I am committed to go out of town. (Ever find yourself wishing you could sometimes play things hour by hour? I often do, but it seems that often after making a commitment there is something teasing me to cancel.) gardengal48 -- I bet I could do that dill pickle operation on the firm green mongrels. I usually try to make filled green beans (dilly beans) every summer, but haven't gotten to it this year. I hot water bath the pickled beans. Is that how you to your green cherry tomatoes? Is the recipe pretty much like the dilly bean recipe -- green beans, garlic clove, dried red pepper, dill weed, white vinegar, I think picking salt? I may want a Bloody Mary after all my garden and kitchen work. ci-lantro -- I absolutely love Tex-Mex food. Double that if it's got cilantro in it. I make a lot of Southeast Asian food as well. There is a Thai sea food salad that is very similar to civiche. I often make quickie burritos and, yes, I can see how your roasted tomato-peppers-onion sauce would work nicely. Do you slow smoke-roast the veggies outdoors or roast them in a pan in the oven? I may try roasting in my wood-fire grill (Char-Griller -- lid closes so it can act like a smoker). I'll have to experiment with the bizillions of tiny unripened ground cherries. Last year I envisioned a sort of ground cherry - cranberry - chili salsa (with lime juice if refrigerator fresh) Thanks again. I'll try to follow up with photos. ETA -- see the small green and (ripened) yellow tomatoes? These were volunteers that ended up in a front perennial garden, and I just let them be. There is a bird table there and on it I place seeds from old seed packs and various seeds culled from kitchen prep -- squash, tomato, melon, older nuts and sunflower seeds. I suspect that over the years, some of the volunteers got together. Perhaps a yellow pair cross pollinated a sun gold or a plum tomato. Some of the older seeds (outdated seed packs) were viable, including some micro greens and mustards. The ground cherries are everywhere, but need more sun than they get in the bird tray area.