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Q: Does using Cher Jel replace using powder pectin in a recipe?

Clear jel can be used instead of pectin look up online recipes & follow the directions. I like using it because you can cut your amount of sugar. Make sure to mix the clear jel with some of the sugar before putting it in the batch of jam you are making or you will have lumps. If it is too thick add some !iquid or too thin add more clear jel.

Q: what is the main ingredient in this product?

According to the label: "Clearjel is a modified cornstarch"..."thickens without cooking, works well with acidic ingredients, and is able to tolerate high temperatures." For instance, to make blackberry pie filling, you mix Clearjel with dry ingredients, then into your clean blackberries, fill canning jars and hot water bath process. Pies made with Clearjel can be frozen and reheated.

Q: Can the clear jel or instant clear jel be useed to thicken gravy instead of flour or constarch

No, it would glob up because it's instant. Use potato flour or tapioca flour (dissolved in water) if you don't want to use regular flour or cornstarch. Clear jell has to be mixed with sugar or something before adding it, but it's fantastic for fresh fruit that you use for a garnish or put on pancakes, etc. Just mix it with something before you use it OR add it right out of the jar to whatever you want to thicken in your blender - works great that way on stuff you don't want to cook. I LOVE IT!

Q: I didn't know to mix my gel w/sugar so ended up w/lumps in my cherry pie filling, I mixed it as best I could, will this effect the taste/consistency?

Should not affect taste ... not sure about consistency since you did not indicate proportions. In typical apple pie you mix 1-2 Tablesp jel with 1/2 your sugar before combining everything. For berry pie smash about 1/4 of the fruit, add the other 3/4, sprinkle with 1/2 the sugar and set aside for 30 min to create liquid. Combine 3-5Tablesp jel with the rest of the sugar. At the end combine everything and pour into baked and cooled crust...Chill until ready to serve. Top with whipped cream if desired. These are guidelines...If you like a stiffer filling use the higher amount of jel...if you want it barely thickened then use less. Hope this helps.