{"id":9248,"date":"2023-01-30T10:38:13","date_gmt":"2023-01-30T10:38:13","guid":{"rendered":"https:\/\/www.foodchamps.org\/?p=9248"},"modified":"2023-01-30T10:38:14","modified_gmt":"2023-01-30T10:38:14","slug":"liquid-pectin-vs-powdered-pectin","status":"publish","type":"post","link":"https:\/\/www.foodchamps.org\/liquid-pectin-vs-powdered-pectin\/","title":{"rendered":"Liquid Pectin vs Powdered Pectin: How Do They Compare?"},"content":{"rendered":"\n
Jams and jellies hold a special place in our hearts. Without them, we wouldn’t enjoy the decadent flavors and scents of summer fruits and berries all year long!<\/p>\n\n\n\n
To make them, you need a secret ingredient: pectin.<\/p>\n\n\n\n
Pectin is a starch that activates its gel-making abilities when mixed with sugar and citric acid.<\/p>\n\n\n\n
While some fruits and berries contain enough natural pectin on their own, others don’t, and in this case, you need to include commercially produced pectin to make jams and jellies. <\/p>\n\n\n\n
Commercial pectin is sold in two forms: liquid and dry. In this article, we\u2019ll explain how they differ and share the best tips and tricks to use both of them. Let\u2019s \u201cjam\u201d!<\/p>\n\n\n\n
The main difference between liquid pectin and powdered pectin is the timing: powdered pectin is added at the beginning of the cooking procedure, whereas liquid pectin is added at the very end.<\/p>\n\n\n
Powdered pectin should be added first because it has to be rehydrated in the liquid before it can dissolve and spread throughout the fruit.<\/p>\n\n\n
Liquid pectin is transformed into a gel very quickly. Because of this, you must add it just before the liquid fully boils to get the ideal balance of acidity and sugar.<\/p>\n\n\n\n
Pectin is a crucial element in condiments like jams and jellies. Without it, our favorite fruity condiments won’t have the gel-like texture we all love!<\/p>\n\n\n\n
In fact, pectin is naturally found in all fruits \u2014 the fruit’s skin, seeds, and core all contain it! Some are rich in pectin, while others contain it in very small amounts \u2014 and this is when commercial pectin comes into play!<\/p>\n\n\n\n
But which fruits are low-pectin and high-pectin?<\/p>\n\n\n\n
Low-pectin fruits are no other than our summertime favorites! Those are peaches, rhubarb, cherries, strawberries, pears, blueberries, raspberries, and blackberries.<\/p>\n\n\n\n
These fruits have low pectin levels, so the texture of your jam and jelly will turn out watery if you don’t include either liquid or powdered pectin.<\/p>\n\n\n\n
The real kicker is that autumn produces high-pectin fruits! Good examples of such fruits are apples, cranberries, and plums. These fall fruits have very high pectin levels, so you don\u2019t need to add commercial pectin to get your desired thick texture.<\/p>\n\n\n\n
Powdered pectin comes in two varieties: high methoxyl (HM) and low methoxyl (LM). There are also two types of HM pectin: one that sets quickly and another that sets slowly.<\/p>\n\n\n\n
Quick set HM pectin is recommended for jams, whereas slow set is reserved for jellies.<\/p>\n\n\n\n
The quick-set pectin is also the preferable choice when making jam at home because it sets quickly, and you can use it right away.<\/p>\n\n\n\n
But suppose you want to start selling your homemade jams and jellies professionally. In this case, you might need slow-set HM pectin. Since a slow set takes more time to form a gel, you will have some extra time to finish the jelly or jam and fill the last jar without compromising the texture.<\/p>\n\n\n\n
Both sugar and acid are necessary for quick-set and slow-set HM pectin to gel. But what if you want to create jams without sugar? Then you must use another type of pectin, known as LM pectin.<\/p>\n\n\n\n
Calcium is required for LM pectin to gel. Because of this, it functions well in low-sugar jams. Overall, if the recipe calls for sugar and acids, use HM pectin, but if you’re creating jam without sugar, then LM pectin should be your choice.<\/p>\n\n\n\n
Last but not least, liquid pectin is dry pectin dissolved into a liquid to avoid clumps and lumps (provide a smooth texture) and comes only in one (regular) variety.<\/p>\n\n\n\n