On Sep 18, 9:56*am, Melba's Jammin' >
wrote:
> In article
> >,
>
> *Tarpon > wrote:
> > 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?
>
> They are not the same and they cannot be swapped out willy-nilly.
>
> ***They are not used in the same way.**
>
> > 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?
>
> No. *A tested recipe is your formula. *You can alter the type of pepper
> you use depending on your desired heat level. *If you've never canned
> before, stick with a reliable recipe and follow it to the letter. *
> Here's a recipe from the Kraft site using Certo liquid fruit pectin
> (made by Kraft):
>
> http://www.kraftfoods.com/kf/recipes...lly-51862.aspx
> There are other pepper jelly recipes on the site.
>
> This recipe is from the Ball Blue Book, often referred to as the
> canner's bible:http://www.recipezaar.com/312033
>
> If your "total of 8 cups of peppers, water and sugar" are improperly
> distributed, you will not have jam or jelly at the end of it. *(And you
> need vinegar in that recipe, by the way.)
>
>
>
> > Any help or guidance is appreciated. (I've got lots of hot peppers in
> > my garden to use :-))
>
> > John
>
> Ask your questions on rec.food.preserving, John. *It's the proper place
> for preserving information. *Lots of knowledgeable and experienced
> posters there. * Helpful, too.
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://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/>

Thanks very much for your help. I didn't think to look for a
"preserving" news group I will check on rec.food.preserving.

John