Liquid Certo is very expensive here in Eastern Ontario. About $4.00 for
two pouches containing 170 ml. The label says "Liquid Pectin Made From
Natural Fruit Peel". The ingredients are Water, Pectin, Lactic Acid,Citric
Acid, Potassium Citrate, Sodium Benzozte (K00678). Compare this to the
regular pectin powder at $1.00/box and the liquid stuff seems a bit
overpriced. Why can't I use powdered pectin instead? The recipe specifically
calls for liquid pectin. I am tempted to try. I make a Jalapeno Jelly to die
for. Here is the recipe. Perhaps there is someone out there willing to try
powdered pectin. I won't try anything but the liquid variety as I only have
a limited supply of ingredients. I have had a semi inebriated guest eat the
jelly straight from the jar. Fabulous with crackers and cheese.

1/3 cup ground jalapeno peppers (I use red ripe peppers)
1 1/2 cups red or green sweet bell peppers
6 1/2 cups sugar
1 1/2 cups white vinegar.
6 oz liquid certo (my wallet coughed)


Grind peppers. Put all ingredients except Certo in a heavy pot. Boil for 3
minutes. Add Certo and boil 1 minute. Let stand 5 minutes. Seal in
sterilized jars.

F.J.