Neat, I’ve never tried it. Where do you buy arrowroot? How do you mix it into the liquid? I know different starches have different requirements.
I have used clear gel when canning apple pie fillings. It certainly makes a much prettier product sitting on the shelf. And isn’t so gloppy when you take the filling out.
Arrowroot is not clear but it works exactly like flour or cornstarch.
I don’t know the exact measurements. I just wing it until it looks right.
I got it very cheap at a local Mennonite/Amish store.
I believe you can find it at grocery stores but it’s not very cheap there.
The texture will be very weird.