On Fri, 25 Jul 2008 11:47:13 -0500, Melba's Jammin'
> wrote:

>In article >,
> Dave Smith > wrote:
>
>> It is in the range for a batch of most types of jams and jellies. It is the
>> amount of Certo that is unusual, probably to balance with the extra liquid
>> from the vinegar <?>,.
>
>
>No. It is not unusual for jelly recipes to require the full 6 ounces
>of liquid pectin, though some jelly recipes will use one; jam recipes
>usually require only one pouch, though a couple want two.
>
>We're talking liquid pectin, not powder. They are not interchangeable;
>each version has its own recipes and measures. And the method is
>different, too.

why aren't you jumping on him to process it?

your pal,
blake
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