Liquid and powdered pectins can not be simply switched out in a recipe. However, if you know the right way to do it, it is possible to successfully make the substitution in your preserving.
It is always best to follow a preserves recipe the way it is written. But if you find yourself in a pinch, this is how you would go about changing the pectin for a recipe.
What Pectin Can You Substitute?
When to Add the Pectin
First, when you put the pectin in, depends upon what kind of pectin you are using.
Liquid pectin is added to a recipe at the end, after your fruit, sugar and other ingredients have cooked.
Powdered pectin is combined with the fruit/juice at the beginning of the recipe. The sugar is not added yet. You will bring the powdered pectin and fruit mixture to a full boil, and boil for 1 minute. Then add the sugar, and cook & stir until it is all dissolved, before continuing with the recipe.
A pouch of liquid pectin and a pouch of powdered pectin can not be substituted 1-for-1.
1 pouch liquid = 2 Tb powdered
2 pouches liquid = 4 Tb or 1 pouch (1.75 oz) powdered pectin
A typical pouch of powdered pectin (1.75 oz.) contains 4 tablespoons of powdered pectin. That is why you will often see the liquid come in 2 pouches, and powdered pectin comes with 1 pouch. You’ll need much less of the powdered pectin when switching them out.
Understanding these rules will also allow you to use liquid pectin in a recipe that calls for powdered.
Sometimes a recipe will specify to not change the pectin. In that situation, it is best to use the type of pectin that the recipe calls for.