What is the difference between powdered pectin and liquid pectin

The beauty of using a liquid or powdered pectin is that you will be able to get a good, consistent set on almost any jam or jelly. By adding pectin we can actually make jellies out of ingredients that have next to no pectin in at all. An example of this is a red wine jelly or champagne jelly.

I have been able to make these before with no issues getting these to set because I used a store bought liquid pectin. However, they do require different treatment so although you can substitute one for the other it will affect how the jam is made.

It is important to follow the guidelines on the package of pectin you have bought but generally speaking the following is true. Liquid pectin is usually extracted from fruit such as apples or citrus fruits.

Pectin is in the cells of the fruit which is boiled in water and an acid, such as lemon juice. This liquid is reduced resulting in concentrated liquid pectin.

The process of creating liquid pectin can be easily achieved at home using a method outlined like in this article. To use liquid pectin is quite straightforward. The key thing to remember is to add the liquid pectin at the end of the jam making process whilst it is still simmering.

The jam or jelly is made in the normal way following a recipe. After boiling the fruit with sugar for the specified time in the recipe usually around 10 — 30 minutes a measured amount of liquid pectin is added at the end, boiled for a few minutes further, before the jam is added to sterilised jars. After cooking for the specified time, which can range from 10 to 30 minutes depending on the recipe, pour in the liquid pectin.

Boil the mixture vigorously for one minute to fully disperse the pectin, then pour or ladle your jelly into sterilized jars. If you're substituting dry pectin in a recipe calling for liquid pectin, you'll need to make similar but opposite adjustments. Set aside the amount of sugar as indicated in your recipe, then sprinkle in the powdered pectin with the fruit or fruit juice and bring it to a simmer.

When the juice or fruit has cooked for as long as the recipe specifies, stir in the sugar and boil it vigorously for one minute. Stir it well as it boils to ensure that the sugar dissolves fully -- and then pour your jam into sterilized jars. Whichever type of pectin you use, it works the same way in your jam or jelly. The fruit itself has some natural pectin, a sugar-like carbohydrate that makes up part of its cell walls.

Those pectin molecules separate as you cook the fruit and are reluctant to reconnect partly because they attract water molecules, which stop the bonding. If you boil the juice vigorously to evaporate part of the water -- and bind up most of the rest by mixing it with sugar -- you remove that obstacle. Bring the mixture's acidity to a pH of 2.

If pectin is past the expiration date on the package, the product made with this pectin will not gel or work as it should. This is true for both liquid and dry pectin. Under-ripe or over-ripe can affect how a jam or jelly gels. The main difference between liquid and dried pectins is when you add them to the jam or jelly. Whereas liquid pectin is added when the fruit is simmering after boiling for some time, powdered pectin is added earlier in the process.

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