On Thu, 7 Sep 2006 10:42:11 -0400, "fudge" >
wrote:

> Liquid Certo is very expensive here in Eastern Ontario.

For a lot of jams and jellies, I've found that I can cut down the
amount of liquid Certo by 50%. You might be able to cut it down even
more - I haven't tried.

The recipe I currently am using for pepper jelly is "Chardonnay Hot
Pepper Jelly", in which you replace the vinegar with Chardonnay. It's
a lot smoother than the regular pepper jelly.

Jo Anne