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 125mls of liquid pectin but I have only dried pectin. I’m having problems with converting as we only use metric and not imperial weights. Can you help thank you
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?
Generally, you would use about half the amount of liquid pectin specified in the recipe if swapping out for dry pectin. So, that would be around 1 TBS plus 2 tsp dry pectin.
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.