I can see you've been through the wringer. Pomona has a web page devoted to your question. It's complicated and will vary by recipe http://www.pomonapectin.com/usingpomona/developing-your-own-recipes-for-cooked-jam-or-jelly-using-pomonas/
Thanks, Greenstuff. I did go there, but didn't find it, thanks for the right link. I also left a message, before I posted here, with their help desk. She called me about 15 minutes ago, and bottom line...doesn't seem it can be done.... or they don't recommend it.
About 4 years ago, user hardlikearmor (trusted home cook) posted the following. "1 Tbsp liquid pectin = 2 tsp powdered pectin.
I found this at homesteadingtoday.com:
How To Convert Powdered Pectin To Liquid Pectin
When you cannot find liquid pectin it is useful to know how to turn the powdered form into liquid. Mix 1 package powdered pectin in 1/2 cup water and boil for 1 minute. Pour into a measuring cup and add enough water to make 1 cup. Use as you would liquid pectin."
And following that, user AntoniaJames (trusted source on Baking) stated "I think though that it depends a lot of what kind of powdered pectin you are talking about. Pomona, which has a two-ingredient system, with a different way of using it, would be handled differently. ", but neglected to say how it would be handled differently. So, I'm somewhat confused by the two answers I received. Thanks.
Also, fyi, I did try Hardlikearmor's advice with "Suregel' and it worked. But as I mostly have Pomona .... as I prefer to can with as little sugar as possible, I was hoping I could find a way to use that. Thanks.
I would not recommend trying to substituting liquid pectin with the powdered stuff. Certain fruits/vegetables require liquid pectin or they will not set properly.
7 Comments
I found this at homesteadingtoday.com:
How To Convert Powdered Pectin To Liquid Pectin
When you cannot find liquid pectin it is useful to know how to turn the powdered form into liquid. Mix 1 package powdered pectin in 1/2 cup water and boil for 1 minute. Pour into a measuring cup and add enough water to make 1 cup. Use as you would liquid pectin."
And following that, user AntoniaJames (trusted source on Baking) stated "I think though that it depends a lot of what kind of powdered pectin you are talking about. Pomona, which has a two-ingredient system, with a different way of using it, would be handled differently. ", but neglected to say how it would be handled differently. So, I'm somewhat confused by the two answers I received. Thanks.