Pectin is a natural substance derived from certain fruits, such as apples.
Recipes calling for pectin, such as jam and jelly, are finicky and must be followed exactly in order to set. The jam or jelly recipe measurements of sugar, lemon juice, water and pectin vary according to the recipe method (cooked, uncooked or frozen) and type of fruit used.
Pectin
Pectin is a natural substance derived from certain fruits like apples and peaches. Liquid and powdered pectin serve different purposes and should not be interchanged within recipes or your jam or jelly will not thicken.
Liquid Pectin
Liquid pectin is used in most cooked marmalades and jam or jelly recipes like plum, raspberry, peach, rhubarb, cherry and apricot. Unlike powdered pectin, it is added after the mixture has been brought to a boil.
Powdered Pectin
Powdered pectin can be added to no-cook and frozen jam recipes or in cooked recipes prior to boiling. However, it may be used with the same fruits as liquid pectin in a recipe that calls for powdered pectin because a modified preparation method is being used.
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