Substitute for Liquid Pectin

We had to quickly make a second batch of this amazing  hot pepper jelly because we ate too much ourselves – yes, we ate the Christmas gifts – AGAIN!

As I gathered my ingredients, I realized we had everything except the liquid pectin.  Luckily, we did have some powder pectin (the Original Pectin, bottom right) in my cupboard and was able to continue.  Here’s how I did it.

How to Substitute Powder Pectin for Liquid Pectin

Liquid pectin and powder pectin are not directly interchangeable; you have to make some modifications.  You need to adjust both the quantity of pectin and the cooking process.

Quantity

Use less powder pectin than liquid pectin.

For one pouch of liquid pectin use 2 Tablespoons of powder pectin.

Process

Change when the sugar and pectin are added.

Combine powder pectin with the fruit and juice at the beginning of the recipe but do not add the sugar at the same time.  Bring fruit and pectin to full boil for 1 minute.  Then add the sugar and stir until completely dissolved.  Continue with recipe.

Note: This substitution works for regular powder pectin (high methoxyl pectin like Certo or Bernardin brand), I have not tested it with the low sugar pectin, Pomona or any other pectin alternative.

If you’re interested in even more pectin information, check out the Pectin Chart which compares seven types of pectin including two homemade pectins.

Also, if you’re new to jam making, check out my post on Jam Making Basics for an overall primer.

Happy jamming!

Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.