We have a soft spot in our hearts for jams and jellies. We wouldn’t be able to enjoy the luscious smells and aromas of summer fruits and berries all year if it weren’t for them!
You’ll need a secret ingredient to manufacture them: pectin.
Pectin is a starch that becomes gel-forming when combined with sugar and citric acid.
While certain fruits and berries have enough natural pectin on their own, others do not, and in this case, commercially made pectin must be added to create jams and jellies.
Pectin is available in two forms: liquid and dry. In this essay, we will discuss how they vary and give the greatest tips and techniques for using each. Let’s rock!
- Difference Between Liquid and Powdered Pectin
- Liquid vs Powdered Pectin Comparison Table
- Nutritional Content Breakdown: Which One Is Healthier?
- Jelly, Jam, Preserve, Compote, Chutney & Marmalade: Is There a Difference?
- Can I Substitute Liquid Pectin for Powdered Pectin and Vice Versa?
- How much powdered pectin is equal to liquid pectin?
- Why do some recipes call for liquid pectin?
- Is liquid pectin the same as Sure-Jell?
- Which pectin is best?
- Can I substitute powdered pectin for liquid pectin?
- What is 3 oz of liquid pectin to powdered pectin?
- Why not to use pectin in jam?
- How much liquid pectin do I use?
- What happens if you add sugar before pectin?
- Is liquid pectin as good as powder?
Difference Between Liquid and Powdered Pectin
The fundamental difference between liquid pectin and powdered pectin is in the timing: powdered pectin is introduced at the start of the cooking process, while liquid pectin is applied at the conclusion.
Because powdered pectin must be rehydrated in the liquid before it can dissolve and disseminate throughout the fruit, it should be added first.
Liquid pectin immediately transforms into a gel. As a result, you must add it just before the liquid completely boils to get the optimum balance of acidity and sugar.
Pectin is an important component of condiments such as jams and jellies. Without it, our favorite fruity condiments would lack the gel-like quality that we all like!
In reality, pectin is naturally present in all fruits; the skin, seeds, and core of the fruit all contain it! Some are high in pectin, while others have relatively low levels, which is where commercial pectin comes in!
But which fruits are low-pectin and high-pectin?
Low-pectin fruits are among our summer favorites! Peaches, rhubarb, cherries, strawberries, pears, blueberries, raspberries, and blackberries are among them.
Because these fruits have low pectin levels, the texture of your jam and jelly will be watery if neither liquid nor powdered pectin is used.
The real kicker is that fall fruits are strong in pectin! Apples, cranberries, and plums are examples of such fruits. Because these autumn fruits have significant pectin levels, you won’t need to add commercial pectin to get the appropriate thick texture.
Liquid and Powdered Pectin Come In Different Varieties
Powdered pectin is available in two grades: high methoxyl (HM) and low methoxyl (LM). In addition, there are two forms of HM pectin: one that sets rapidly and one that sets slowly.
Quick installation Jams should use HM pectin, whereas jellies should use slow set.
When making jam at home, quick-set pectin is also a good option since it sets rapidly and may be used straight away.
But imagine you want to start professionally selling your own jams and jellies. In this situation, slow-set HM pectin may be required. Because a slow set takes longer to create a gel, you’ll have more time to complete the jelly or jam and fill the final jar without sacrificing texture.
Quick-set and slow-set HM pectin need both sugar and acid to gel. But what if you don’t want to use sugar in your jams? Then you must use LM pectin, which is a different form of pectin.
LM pectin need calcium to gel. As a result, it works well in low-sugar jams. Overall, if the recipe asks for sugar and acids, use HM pectin; if you’re making jam without sugar, use LM pectin.
Finally, liquid pectin is dry pectin mixed into a liquid to prevent clumps and lumps (give a smooth texture) and is only available in one (normal) kind.
Liquid vs Powdered Pectin Comparison Table
|Category||Liquid Pectin||Powdered Pectin|
|Definition||A commercially-made ingredient for making preserves like jams and jellies||A commercially-made ingredient for making preserves like jams and jellies|
|Texture||Liquid form||Powder form|
|Cooking time||Needs more time to dissolve||Needs less time to dissolve|
|Timing||Incorporated right away before the mixture reaches a boil and the sugar is added||Incorporated at the very end after the mixture reaches a boil and the sugar is added.|
|Varieties||High methoxyl, which is further divided into quick-set and low-set, and low-methoxyl (LM)||Only one variety|
Nutritional Content Breakdown: Which One Is Healthier?
The nutritional facts below show that 100g of liquid pectin includes just 11 calories, 2 grams of carbohydrates, and 2 grams of fiber. On the other hand, 100g of powdered pectin has much more calories, carbohydrates, and fats, but it doesn’t make it the less healthy alternative!
Minerals such as potassium, salt, calcium, iron, manganese, phosphorus, zinc, the metal copper, and vitamins A, riboflavin, and folate are abundant in powdered pectin.
The fact that powdered pectin is a natural source of fiber is its most beneficial characteristic.
As a consequence, it aids in the elimination of cholesterol and toxins from the digestive tract. Pectin assists in the body’s natural detoxification processes, helps manage how much sugar and cholesterol it utilizes, and improves stomach and intestinal health. Liquid pectin, like powdered pectin, contains fiber, although not in the same high concentration.
Liquid vs Powdered Pectin: Nutritional Profile
|Category (100g)||Liquid Pectin||Powdered Pectin|
|Vitamins & Minerals|
Jelly, Jam, Preserve, Compote, Chutney & Marmalade: Is There a Difference?
Of course there is a distinction! All of these methods require a mix of sugar, heat, and pectin, but the primary distinction is how the fruits are used in each form of preserve.
So, now that you understand the physics of pectin, it’s time to discover how to enjoy seasonal fruits all year long!
Let’s begin with jelly. Fruit juice, which is commonly collected from crushed and cooked fruits, is used to make jelly. It has the most solid texture and the silkiest mouthfeel.
Fruit puree or chops are used to make jam. The jam texture is runnier and more spreadable than jelly, with some seeds or skin bits mixed in.
Chutney is created without the use of pectin. It is derived from the East Indian term chatni, which meaning thoroughly seasoned. It combines citrus, mango, pears, pineapple, and other fruits with cinnamon, such as Ceylon or Vietnamese cinnamon, allspice, mace or nutmeg, cloves, cumin or coriander, ginger, and apple cider vinegar.
However, preserves have the most fruit of all. They may be prepared with either chopped fruit or entire fruits. Their consistency may vary from runny to thicker, similar to jams.
Only citrus fruits are used to make marmalade. It mixes the whole citrus, including the interior, pulp, and rinds. Citrus rinds are high in pectin, which gives marmalade a thick consistency similar to jelly.
Compote is made from fresh or dried fruit that has been cooked in sugar to maintain some of the fruit’s natural form. Compote may be eaten immediately or stored for up to two weeks.
Can I Substitute Liquid Pectin for Powdered Pectin and Vice Versa?
Substituting liquid pectin for dry pectin, and vice versa, is highly prohibited in jam and preserves recipes and websites.
It is widely accepted that it is a bad idea and that the two cannot be used interchangeably. Although that conclusion has some truth, we are here to warn you that it is not totally right!
If you utilize the proper kind, amount, and time, you may certainly swap liquid pectin for dry pectin.
Because the other powdered kinds are not constructed in the same way as the ordinary liquid and powdered pectin, substitute powdered pectin for liquid pectin only with the standard form.
For every 3 oz of liquid pectin, add around 2 tsp powdered pectin. Liquid pectin is used at the conclusion of the jelly or jam-making process, after the liquid has boiled and the sugar has been added.
Powdered pectin is used first, so add it first, then wait for the fruit or berry mixture to come to a boil before adding the sugar. Also, keep in mind that powdered pectin takes a little longer to gel than liquid pectin. Best wishes!
If you like preserving fruits, you now understand the significance of pectin in the process.
Because they naturally contain so much pectin, certain fruits do not need it. In other circumstances, Mother Nature need the assistance of store-bought liquid and dry pectin.
What is the difference between them? Powdered pectin is mixed into the fruit first, and liquid pectin is added at the end.
How can you replace them? For every 3 ounce package of liquid pectin, use 2 tbsp! That’s all! Now go choose your fruits and berries and wow your loved ones with delectable jam or jelly!