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Old 09-22-2007, 12:19 PM   #1
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Making Jelly - Pectin Question

I am making jelly for the first time. The recipe I am using calls for liquid pectin, but I can not find that. All I can find is the powdered stuff. Are they interchangeable or do I need to keep looking for the liquid?

Here is the recipe I am using, but instead of the 3 orange bell peppers I am using 2 red bell peppers. I am also using 12 habaneros instead of the 5-10. Both of these changes are suggestions given to me by the person who gave me the recipe.

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Old 09-22-2007, 12:21 PM   #2
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The information I have found says not to substitute one for the other. Here is one site.

Edit: Here is a better answer. Scroll to the answer section.
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Old 09-22-2007, 12:26 PM   #3
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Thanks so much Alix! Looks like I will be on the hunt for liquid.
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Old 09-22-2007, 12:28 PM   #4
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Shouldn't be too hard to find. This IS canning season.
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Old 09-22-2007, 12:30 PM   #5
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You would be surprised. My local stores hardly even had the powder.
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Old 09-22-2007, 12:35 PM   #6
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Got a WalMart around? I'm sure they would carry it.
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Old 09-22-2007, 12:43 PM   #7
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That Alix. We do have one. I will check them out.
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Old 09-23-2007, 06:17 PM   #8
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I finally found the liquid pectin after going to 4 stores. I made the jelly today and it came out great. It is very hot, but the heat does not linger in your mouth. After a few seconds you are left with just a pleasant tingle. The first bite hurts for a split second, but then you taste the wonderful flavor and it pain feels good.

I do not like cream cheese, but I am picture this going really well on a bagel with cream cheese.
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Old 09-28-2007, 10:36 PM   #9
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I am so glad you finally found it. I had to look a bit too. I use Certo as well to make tabasco pepper jelly which I absolutely love.

Jim
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Old 09-28-2007, 10:39 PM   #10
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Quote:
Originally Posted by Cajun Cook View Post
tabasco pepper jelly
I bet that is delicious.
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