Red pepper jelly

pete

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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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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
 

kuan

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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
 

kuan

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My last post just made me think. GAWD! You can't just be a chef anymore these days... sigh.

Kuan
 
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Hey Pete, do you think you could post your recipe for red pepper jelly?
It sounds great.
 
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