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.