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| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
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#1
01-28-2000, 11:03 PM
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 Red pepper jelly I have often made a Habanero-red pepper jelly using liquid pectin (CERTO). I never had to make more than a couple quarts at a time at the restaurant so I always just picked some up at the store. Now the owners of the place I work at now want to use it with our bread service, so I must make lots of it (gallons at a time). I can not find any purveyors who sell liquid pectin, only powdered. My question is: What is the conversion factor from liquid to powdered? And do I need to increase the pectin in direct proportion to the rest of the recipe? If anyone out there has the answers to these questions please let me know. Thanks.      |
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#2
02-14-2002, 08:50 PM
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| pectin * Equivalents:** 2 tablespoons liquid pectin = 4 teaspoons powdered pectin (Liquid pectin contains sulfite, which can cause an allergic reaction in people with sulfite sensitivites, but powdered pectin does not.) From foodsubs.com |
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#3
02-15-2002, 04:57 AM
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| Sulfites shouldn't be a problem... unless you're one of the 100,000 or so steroid dependent asthmatics in the US. I'm not sure if you need to put a label on it or not. Gotta check on that. Kuan |
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#5
02-17-2002, 03:07 PM
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| yum Hey Pete, do you think you could post your recipe for red pepper jelly? It sounds great. |
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