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Extension > Food > Food Safety > Preserving and Preparing > Jams and Jellies >Questions about pectin use in jam and jellies

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Jams and Jellies

Questions about pectin use in jam and jellies

stawberry jam pectin

Suzanne Driessen

What is the difference between liquid and powder pectin?

Commercial pectin is manufactured from citrus or apple peels and sold as a liquid or powder. Both forms give good results but the methods of adding ingredients differ.

Does liquid pectin contain sulfites that may cause problems for people with asthma?

Yes. Asthmatics need to be aware that liquid pectin does contain sulfite (check the label) which can produce a severe allergic reaction in some people. If this is a problem, it’s best to use powdered pectin.

Can I use old pectin?

It’s best to purchase new regular pectin (powder or liquid) each season because using old pectin can result in a weak gel formation. This is less of a problem with modified and low methoxyl pectin (the type used for no-sugar or low-sugar jams). If you need to save powdered pectin, store it in moisture-vapor-proof containers in the freezer.

How much bulk pectin do I use for jams and jellies?

In the past couple years, the makers of Ball® pectin is available in bulk. To help consumers decide how much pectin to use, they created an online pectin calculator.

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