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Old 09-16-2017, 06:34 AM   #1
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Types of pectin, substitution in pepper jelly

I've got a simple but amazing recipe for pepper jelly. It's so good because you can make so many variations in color, heat and flavor with different varieties of peppers. The recipe calls for 2 cups of sugar, 1 cup of honey, and 3 tbsp low or no sugar pectin. There lies the problem. I don't have any low or no sugar pectin. Oh, I'll go get some, I promise, but in the meantime, can I sub regular pectin (I've got both liquid and powdered), and if I can, how much to use. Any suggestions? Even if I do get the low or no sugar pectin, it'd be a handy thing to know!

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Old 09-16-2017, 08:52 AM   #2
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My brother's recipe uses liquid.
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Old 09-16-2017, 11:36 AM   #3
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Certainly not my area of expertise but... it would seem to me that the quantity to use wouldn't change and I'd doubt that regular pectin would have enough sweetener in it to alter a jelly recipe...

Perhaps the pectin mfg web site could help, to be certain..

Ross
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Old 09-16-2017, 08:40 PM   #4
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would you share his recipe? I'll show you mine if you'll show me yours!
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bell peppers, canning, jelly, pectin

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