"fudge" > wrote in message
...
> 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.

I've converted many liquid pectin recipes to powdered pectin recipes. Use
the ingredient list for the liquid pectin but follow the powdered pectin
method. Pectin is pectin, only the method differs.

Ms P