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