In article >,
"Ms P" > wrote:

> "Tarpon" > wrote in message
> ...
> > Hi All,
> > I'm going to try and make hot pepper jelly. I've never done this
> > before and the use of pectin is causing me some head scratching. I
> > hope that some of you may be able to help with my questions.
> >
> > 1. I've a recipe that calls for 6 oz of pectin. Are liquid and
> > powdered pectin equivalent, 6 oz of either?
> > 2. Is there a formula that tells you how much pectin to use? Say if I
> > have total of 8 cups of peppers, water and sugar I need "x" grams of
> > pectin?
> >
> > Any help or guidance is appreciated. (I've got lots of hot peppers in
> > my garden to use :-))
> >
> > John
>
> Pectin is pectin. But the method used for powdered and liquid pectin
> differs. Follow the instructions to the letter for the type of pectin you
> have and the recipe specifies.
>
> Yes, there are formulas that tell you how much pectin to use. They're
> called recipes. Find one and follow it.
>
> Ms P

Not all pectins are the same, Ms P, and 6 ounces of liquid pectin cannot
be swapped out with 6 ounces of powder pectin, assuming all other
ingredients remain the same.

John is better off to inquire at rec.food.preserving.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>