During the time I was writing my first cookbook, I was something of a liquid pectin fan girl. I liked its ability to create a natural, not-too-firm set. However, as time has gone by, I’ve become more of an equal opportunity pectin user. I regularly use regular powdered pectin, Pomona’s Pectin, and even sometimes boost the set of my jams with some grated apple or ground lemon peel. I also make preserves without any additional pectin at all (thanks to the size of the batches, there’s not a drop of extra pectin at all in the next book).
I get a couple of pectin questions a lot. The first is, how do you choose the kind of pectin you use in each recipe? Unfortunately, I don’t have a really great answer for that one. I typically just reach for whatever’s closest in the kitchen. There’s no true formula. I do tend to use powdered pectin when I’m working with lower pectin fruits, but if there’s no powdered pectin around that day, I reach for the liquid. If I don’t have either kind of traditional pectin, I’ll use a splash of calcium water and a little bit of pectin from a box of Pomona’s Pectin.
The second thing I’m frequently asked is, how do you swap powdered pectin for liquid? Happily, I have a more concrete answer for this one. You use two tablespoons of powdered regular pectin for every packet of liquid pectin. The difference in usage is that instead of adding the pectin at the end of cooking like you do with liquid, you whisk the powdered pectin into the sugar before you combine it with the fruit. It responds better when you cook it the entire time and you avoid the risk of pectin clumping that can appear if you try and add powdered pectin at the end of cooking.
I’ve not come up yet with a perfect formula for converting full sugar recipes to lower sugar ones that use Pomona’s Pectin. The only tip I have about that pectin is that I always use about half as much as the recipes in the packet call for. I find that if you follow their instructions, you end up with a VERY firmly set jam. As someone who prefers a softer set, I find that using half as much gives me a satisfying outcome.
Can I substitute Ball Real Fruit low or no-sugar needed pectin instead of certo light. I am making a hot three pepper jalapeno relish that has 3 1/4 cups of sugar. Am I correct to use 3 tbsp of Ball’s pectin?
You should be able to swap the pectins. I don’t have the documentation available to me right now, so I can’t advise on the amount.
I am trying to make an elderberry syrup using honey instead of sugar, the juice did not thicken even though added pectin to it. Is the problem the honey?
Without knowing how much honey and water was in the recipe, it’s hard for me to hazard a guess. Probably you didn’t add enough honey to create a syrupy texture. You could boil it down to concentrate and thicken.
Can you substitute powdered pectin or Pomona’s pectin for liquid pectin in a recipe, like your strawberry vanilla, that calls for letting the fruit macerate in sugar? How do you adjust the recipe for to allow for maceration?
You can swap powdered pectin for liquid. You just reserve some of the sugar prior to maceration. Then, when your fruit is sufficiently macerated, you whisk the reserved sugar together with the powdered pectin and add it to the fruit just before you begin cooking. You can’t swap Pomona’s Pectin in place of liquid or powdered pectin though, because it’s a low sugar pectin and will not work with a high sugar preserve.
I would like to know if I can substitute clear jell when making red pepper jelly?
No. Clear jel is only for making pie fillings. It does not give you the right consistency for jelly.
I tried this method of substituting powdered for liquid pectin and I have to say, it was a Disaster. I was using the “Simple Raspberry Jam” recipe from your Food In Jars book and the package of liquid pectin that had been in the cupboard the week before was mysteriously missing. The fruit/sugar/powdered pectin combo turned into solid froth (no liquid left) before it even began to boil. I barely kept it from pouring over the edge of the pot (the same pot I always use for jams, more than large enough normally). I was able to get it to eventually calm down by cooking it on the lowest setting the gas burner has for a time while stirring constantly. I was then able to bring it to a boil. In the process the sugar started to caramelize, ruining the entire batch. There might be someone out there who finds the taste of caramelized raspberry pleasant, but no-one in my household does. I would not recommend using this method, at least not with raspberries.
That is so weird. I have done this a number of times and have NEVER had an experience like the one you described. I’m so sorry you had so much trouble.
When making freezer jam from a ball or MCP recipe can I substitute another brand of pectin in the same amount in that recipe? Are all powdered pectins created equally?
Thanks!
You can make the swap as long as they are the same category of pectin. For instances, if you are making freezer jam using the Ball freezer jam pectin, you wouldn’t want to swap for the MCP conventional fruit pectin. You’d still want to use their freezer jam pectin.
Making Jalapeño jam, no liquid pectin aviable. Can I use powder pectin or grind jalapeños in vinegar or lime juice, then add powder?
You should be able to use the powdered pectin. Just whisk it into the sugar before adding it.
Hi….I learned so much reading ur comments. Thk u❤️
However, I have a different question. I do not want to use JELLO anymore for a special dessert I make, weekly. I will use monk fruit powder for sugar as well as fresh fruit and berries w xtra water and cream cheese. Do u have suggestions? I use a cake size glass dish and mash the cr cheese into boiling water to make the best cold dessert. I am severely medically involved and have this as part of my daily menu…no more sugar. Bless u for helping me and THANK YOU. Leah
You could probably use unsweetened gelatin to get the same effect.
Can I use your gel low sugar recipe to make strawberry jam instead of Pomona pectin?
Do you mean can you use low/no sugar pectin (like one from Ball or Sure-Jell) in my strawberry jam in place of the Pomona’s Pectin? If that’s the question, yes. Omit the Pomona’s Pectin and calcium water. Stir the packet of low/no sugar pectin into the amount of sugar that the recipe calls for and proceed.
Hello. What if recipe calls for 1 pkg powdered pectin and you only have liquid? Is the ratio the same? Thanks!
-Leticia
Typically, you need two pouches of liquid pectin to equal one box of powdered pectin.
Have you ever tried to substitute unflavored gelatin for liquid pectin in cooked jam?
If so what was the ratio that worked best for you?
I have not tried that and it is not recommended. Gelatin doesn’t reliably hold a set over time. It will eventually turn soft and runny again.
I don’t use Pamonas pectin, but the recipe calls for it. How do I convert to regular pectin? Thank you.
You are better off finding a different recipe. Pomona’s Pectin is quite different from more traditional pectins, so you’re likely to have a disappointing outcome if you try to swap them.
Can you make this a freezer jam?
I’m not sure that I understand the question. This is a post on how to substitute pectins. Could you restate your question?
Thank you for for the blog on how the substitute pectin, I found it very helpful
Hi Marisa, I made the sweet cherry balsamic jam from this site, and the flavor was TO DIE FOR! The only issue I had was that the Pomona’s made it somewhat grainy. If I just omit the Pomona’s altogether, will it still be safe to can? Do I need to add some lemon juice to compensate for the lack of calcium water? I don’t mind if it’s under set — I typically just swirl it into yogurt anyway. Just want to make sure it’s safe to can! Thanks in advance!
You can certainly omit the pectin. It will be more of a sauce than a jam, which is fine for yogurt. And no need to add lemon juice unless you feel it needs some to balance the flavor.
I have a recipe that calls for 3 ounces of liquid pectin, but liquid pectin is sold out in every store I have checked. How much powdered pectin should I substitute for 3 ounces of liquid pectin?
One pouch of liquid pectin is 3 ounces. I use 2 tablespoons as a sub.
I’m going to use liquid pectin in a recipe that calls for powdered. I appreciate your advise to use one package of liquid pectin for 2 tablespoons of powdered. How many tablespoons are in a standard package of powdered pectin like Sure Jell or Certo?
Typically you get between four and five tablespoons of powdered pectin in a standard box package.
When making watermelon jelly this year I have experienced a couple of problems. The jelly looks like it has separated in the jars with a heavier concentration of pigment in the lower half and what looks like a syrup in the upper half. Upon opening, it has a gritty texture. I tried 3 different recipes. They each used powdered pectin. Yes, I boiled until it reached 220 degrees. Yes, I added the pectin at the beginning. Only 1 of the recipes seems to have the consistency and look of an actual jelly. Need help fast! Watermelon is sitting in the fridge waiting to be processed and it won’t last long.
Having no understanding of the recipes you used, I can’t begin to advise you.