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!