How to Substitute Powdered and Liquid Pectin for Each Other

There are two types of pectin that are commonly used in making jams, jellies, syrups, and preserves.

Those are powdered pectin and liquid pectin.

They both do basically the same thing, but when you read jam and jelly recipes, you will see that the recipe will call specifically for one or the other.

Which leads to the question…Can you use powdered pectin in place of liquid pectin? And vice versa? Can you use liquid pectin in place of powdered?

Jump to:

• Can Liquid and Powdered Pectin be Used Interchangeably?
• The difference is in the process and the order you add the pectin into the other ingredients
• How to Substitute Liquid Pectin for Powdered Pectin and Vice Versa
• Steps for cooking with liquid pectin:
• Steps for cooking with powdered pectin:
• How much to use when substituting liquid and powdered pectin for each other
• When Possible, Stick With What the Recipe Wants

Can Liquid and Powdered Pectin be Used Interchangeably?

The short answer is that yes, you can convert a recipe and use powdered pectin if liquid pectin is called for, and on the flip side, you can use liquid pectin as a substitute for powdered pectin.

But it’s not a matter of simple substitution!

This is the most important part to know.

You cannot just put powdered pectin into a recipe for liquid or vice versa.

There are two things you need to know in order to substitute powdered and liquid pectin for each other:

1. You need to know how much pectin to use
2. You need to know how to use it

The difference is in the process and the order you add the pectin into the other ingredients

When you cook with liquid pectin, it is added in a different order, at a different time during the cooking process than when powdered pectin is added in.

You have to know the steps and the process and add the type of pectin at the right time for that type. That means you can’t use the recipe as written if you’re changing the kind of pectin you’re using.

The conversion isn’t too hard, though. Each type of pectin has its own process (steps), and that process doesn’t change.

So, along with figuring out how much pectin you need, figure out when you need to add it.

How to Substitute Liquid Pectin for Powdered Pectin and Vice Versa

Substituting liquid and powdered pectin is all about when the pectin gets added (after you know how much pectin to use by measure, which is easy and is included here, below).

Steps for cooking with liquid pectin:

When you use liquid pectin, the pectin gets added at the end. The sugar and fruit and/or juice are boiled first. Then near the end of the boil, or just after it, the liquid pectin gets stirred in.

This happens right before the jam or jelly is jarred.

The steps for making jam or jelly with liquid pectin look like this:

1. Measure and prepare the fruit (or fruit juice if you are making jelly). Add lemon juice or other juice if it’s called for in the recipe.
2. Measure the sugar into a separate bowl. Measure carefully and be exact -- ratios matter in jam and jelly making!
3. Add the sugar to the prepared juice or fruit. Mix well to combine.
4. If you’re adding butter to reduce foaming (optional), add it to the mixture now.
5. Bring the mixture to a full rolling boil over high heat. A full rolling boil is a boil that you cannot stir down; one that doesn’t stop bubbling when stirred.
6. Add the entire contents of the liquid pectin package into the fruit/juice and sugar mixture.
7. Bring the mixture back up to a full rolling boil. Boil hard and stir for one minute (time the boil after it starts a full boil).
8. Remove from the heat. Skim off any foam using a metal spoon, then jar and process as directed.

Steps for cooking with powdered pectin:

When you use powdered pectin, the pectin gets sprinkled over the juice or juice and fruit mash before you heat it. Stir the pectin in, then heat. The sugar is added in after the pectin and juice/mash is heated, then the whole mixture is boiled for a short minute.

The steps for making jam and jelly with powdered pectin look like this:

1. Measure the exact amount of prepared fruit or fruit juice into a large pan. Add lemon juice or other juice if it’s called for in the recipe.
2. Measure the sugar in a separate bowl and set it aside, but keep it ready. Measure exactly -- good measurements are key to good jam and jelly!
3. Sprinkle the powdered pectin over the juice or fruit. Stir in. You can add half a teaspoon of butter to the mix to reduce foaming (optional).
4. Heat over high heat and bring the mixture to a full, rolling boil (can’t be stirred down). Stir constantly while heating.
5. Add the sugar to the juice and pectin mixture. Stir in.
6. Bring the mixture back to a full rolling boil.
7. Stir and boil for one minute (time the boil).
8. Remove from heat. Skim foam, then jar. Process according to recipe instructions.

As you can see, the biggest difference between using the two types of pectin is when the pectin is added.

How much to use when substituting liquid and powdered pectin for each other

You do have to convert the measurement when using powdered or liquid pectin in place of the other.

The conversion ratio for substituting powdered and liquid pectin for each other is this:

• Use 2 Tablespoons of powdered pectin for every one pouch of liquid pectin

Each pouch of liquid pectin contains three ounces of liquid pectin. So, another way to state the conversion would be this:

• Use 2 Tablespoons powdered pectin for every 3 ounces of liquid pectin

But again, it’s not just about how much you use. How you use it is important!

When Possible, Stick With What the Recipe Wants

Whenever possible, it is best to use the type of pectin that the recipe calls for. If you are shopping for pectin before you start, use what the recipe is written for.

Over time, as you make more types of jams, jellies, and preserves, you may find that some berries or fruits seem to set better with certain types of pectin (liquid versus powdered).

Many (if not most) of the recipes we have were written, developed, and tested with a specific type of pectin. So they’ll be most successful if you stick to what they were created with.

But, if you get everything ready and you’re ready to start making your jam or jelly, and you find out you have the wrong type of pectin, these substitutions and instructions will work, too. You may also choose to switch the type of pectin if you have some that will be going out of date and you don’t want to waste it.

Whatever the reason you choose to change up the kind of pectin your recipe calls for, these substitution measurements and instructions will see you through.

Enjoy your jam or jelly!

If you want to know how to substitute and convert bulk powdered pectin for small boxes, read our article on using bulk pectin to replace powdered pectin boxes.