What Is Pectin?

Looking to preserve the best of summer produce by making homemade jams, jellies, and preserves? You'll find most recipes call for a very specific ingredient: pectin. This naturally-occurring ingredient is responsible for the gel-like texture of jams and jellies. But what is it? Here's what you need to know about pectin before you venture into the world of DIY jams and jellies.

What Is Pectin Made Of?

Pectin is a naturally-occurring, polysaccharide starch found in the cell walls of most fruits and vegetables. Here it serves as the glue that holds the cell walls together. Pectin is most abundant in apples, plums, quince, and the peel and pulp of citrus fruits. Once extracted from these plants (most commonly citrus fruits), pectin can be sold commercially in either powder, liquid, or even frozen (instant) form.

Types of Pectin

There are two main types of commercially-sold pectin: high methoxyl (HM) and low methoxyl (LM). HM pectin is the most common type of pectin, although you might see it labeled as "rapid set" or "slow set."

Rapid-set pectin takes to a higher temperature and shorter setting time, and is better for jams and preserves that require suspension of fruits or other ingredients. Slow set pectin works at a lower temperature and longer setting time, and is best used for smooth jellies that don't require suspension.

While HM pectin requires sugar and acid to firm up, LM pectin relies more on calcium rather than sugar, making it a better fit for low-calorie jams and jellies. This is why you might see LM pectin labeled as "light."

Is Pectin Vegan?

Unlike gelatin, which is made from animal products, pectin is derived from plants, making it compatible with vegan or vegetarian diets.

What Is Pectin Used For?

When met with heat plus sugar or calcium, pectin begins to gel. Because of this, it's commonly used to thicken fruits that are not naturally high in pectin (examples include strawberries and raspberries) to create jams or thicken fruit juices to create jellies. Without pectin, these would require excessive amounts of sugar in order to thicken.

Pectin is also used as a fat substitute in baked goods, and some manufacturers use it to create gummy candies or as a stabilizer in yogurt.

Gelatin vs. Pectin

Both gelatin and pectin are used as thickening agents, although they come from different sources. Gelatin is obtained from collagen in beef bones, meaning it's not vegan, unlike pectin. Gelatin also doesn't require sugar or heat to thicken, making it suitable for use in savory dishes too.

Where to Buy Pectin

Both powder and liquid pectin are sold at most supermarkets and can usually be found near the jello and pudding mixes. At some larger retailers like Walmart, you might also find it near the canning jars and supplies. And because it is a good source of fiber, it is sometimes sold as a dietary aid near the other supplements.

Popular manufacturers of pectin available on Amazon include Sure Jell (available in both powder and liquid form) and Hoosier Hill.

Pectin Substitutes

Cornstarch, gelatin, and chia seeds are all suitable substitutes for pectin. If you're using pectin to make jams or jellies, you can also thicken them by simply adding more sugar, although this sweetens them substantially.

Related:

• What's the Difference Between Jam and Jelly?
• 15 Easy Freezer Jams Anyone Can Make
• Browse our entire collection of Jams and Jellies Recipes.