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Red pepper jelly

post #1 of 7
Thread Starter 
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.
post #2 of 7
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
post #3 of 7
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
post #4 of 7
My last post just made me think. GAWD! You can't just be a chef anymore these days... sigh.

Kuan
post #5 of 7

yum

Hey Pete, do you think you could post your recipe for red pepper jelly?
It sounds great.
post #6 of 7

Anybody out there know how many ounces 2 tablespoons of liquid pectin weigh?

post #7 of 7
Quote:
Originally Posted by mudbug View Post

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
 
you can find 'natural' pectin in a health food store...apple based, i believe...
joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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