How much pectin would I substitute for 2 tablespoons of apple jelly? Here's the deal: Every year I make dessert for the 20+ people at Thanksgiving (usually 2 apple pies, a pecan pie, a pumpkin pie, and 3 kinds of homemade ice cream). Someone is swearing up and down by Alton Brown's (very fussy) apple pie recipe so I said I'd make his and mine and there can be a taste-off. His recipe calls for 2 tablespoons of "apple jelly." I've checked 3 supermarkets and 2 farmer's markets and no one has apple jelly (unless I want it mint flavored). He uses it for the pectin to firm things up (along with 3 tablespoons of tapioca flour). I have straight pectin -- how much should I use to equal the amount of pectin in 2 TABLEspoons of apple jelly?