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 substituting powdered pectin for liquid, you will use regular or original powdered pectin, not the low/no sugar version.
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.
Pectin Quantity
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.
The Exception
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.
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I have a recipe that calls for 3 tbsp of liquid pectin. How much powdered pectin would I use in place of the liquid form?
Anyone have a recipe for Saskatoon Jelly using stranded juice quantities and powdered pectin.
I have a cooked watermelon recipe that calls for 1/3 cup of powdered pectin. How much liquid pectin can I use in its place as I purchased in error?
When using powdered pectin instead of liquid, does the amount of water change? The plum jam recipe with liquid pectin calls for 1/2 c of water as well. Thank you.
Generally you would not make any other changes to the recipe, other than swapping the pectin for pectin.
I have a recipe for using stevia to make grape jelly and is asking me for one quarter cup of pectin I don’t know what that means as far as how much powder
So the recipe call for a powdered pectin and you want to do liquid? Powdered pectin is more concentrated than liquid. 4 teaspoons of powdered pectin = 2 Tb liquid pectin. So 1/4 c (12 teaspoons) of powdered pectin would be equal to 6 Tablespoons of liquid pectin. Hope that helps!
When you use powder instead of liquid, does the sugar amount change?
No, it does not
This site is exactly what I needed. I have the crystals but no liquid pouch and I want to make a little peach jam. I hope I am right in assuming that since the pouches have some liquid the jam with crystals will not take as long to cook. I doubt there will be an answer in time as I purchased the peaches today [August 23 2023] but I will check before I begin just in case.
I have a recipe that call a for 2 boxes of powdered sure jell. I only have liquid certo. How many pouches do I use. I’m making jam
2 pouches liquid = 4 Tb or 1 pouch (1.75 oz) powdered pectin, so working in reverse: 2 boxes of powdered = 4 boxes of liquid. But remember liquid & powdered are used at different times.
Wish I saw this first. Recipe called for 1 pouch liquid pectin. I only had powdered, so I just substituted it 1:1. Can I just make another batch of the jelly and add to this one?
Thank you! This is so clear and simple
Thanks for the information. I have lots of liquid pectin but no powdered. My recipe calls for powdered. I will try using the 2 pouches of liquid instead.
I have plenty of regular fruit pectin boxes can i use this instead of the no sugar pectin for freezer jam? Or is there a difference?
I have actually never researched or done freezer jam. I couldn’t give you informed information about that.
Hi! I wish I would have read this article before I stayed up until 2am last night making jelly with the wrong pectin. 😞 Is it possible to rectify the situation by putting the jelly back a pan bringing to a boil and then adding the liquid pectin?
Yes! It doesn’t ALWAYS work, but it is worth a shot: https://cosmopolitancornbread.com/how-to-fix-runny-jelly/
Excellent information. This is exactly what I needed. Thank you!
How do I substitute powered fruit pectin for geletin
Pectin and gelatin are two completely different things.