Hi Elinor, since PJ was using flour and cornstarch as the thickener in her example, she added it later in the process, which will allow more moisture to be released from the fruit via steam. When using Instant ClearJel you do want to add it in with at least part of the sugar (to avoid clumping), so you could add half the sugar and then add the remaining sugar/Instant ClearJel mixture towards the end of the cooking process. You could also add all the sugar and Instant ClearJel in together after you have sautéed the apples in the butter for a few minutes. Both ways should work fine, although cooking the mixture a bit more with half the sugar first may release a little more moisture from the fruit. When adding the sugar/Instant ClearJel mixture later in the process, just be sure everything dissolves well before removing from the stove. 

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