Here you go. Each packet is 3 oz. Unfortunately you can't sub the liquid for dry and vice versa.

We have never found a recipe for it that uses anything but the liquid pectins but there is likely one out there somewhere. ;)

Dave

Here is a link that might be useful: Ball Liquid Pectin

Wife says I forgot to mention in the other post that we always double the amount of lemon balm for a stronger infusion and we double the lemon juice too as we like the stronger flavor. And be sure to cook to jell point. ;)

Enjoy.

Dave

The bottle of pectin should have some directions on it.. Also, if its expired, it may not give a gel set.

Thank you!

I checked back to the old thread and found recipes for both lemon balm and lemon verbena jellies. For those of you who have made these, which do you prefer?

Like the author, I stumbled onto a recipe, this one from a collection of recipes accumulated in an old rural phone book, pasted to both sides of all the pages. I have a recipe for strawberry or peach jam calling for "half a bottle of Certo fruit pectin" an item I've never heard of. My thanks for the responses on the thread, my answer is resolved.

thank you. I have many old recipes that call for the bottled pectin and didn't know how to convert. Thanks. 2 pouches =1 bottle. Thanks