It's officially autumn and with that comes an abundance of delicious produce to use for jams. Apples, pears, and some berries are in season and it's time to make some jam to get through the colder winter months. The addition of warmer spices, such as cinnamon and clove, make these fall fruit jams so comforting. Making jam is an age-old activity of preserving fruit and makes for a delicious treat throughout the year. It even makes for a great gift at any time.
Many jam recipes include pectin, a carbohydrate that is found in fruits which is used as a gelling agent allowing for jams to better solidify (via Science Direct). Adding pectin to jam can help to preserve the original flavor of the fruits used as they do not need to be cooked down as much. Due to this shorter cooking time, this ingredient creates jam with better color, and more flavor as the liquids are not boiled away and allows it to set consistently (via The Kitchn). Pectin comes in two forms, dry and liquid. Are they interchangeable when it comes to jams? Liquid Jam
In short, yes, dry and liquid pectin can be used interchangeably. Whether you use liquid or dry pectin, the result should be the same, as they do the same thing. The big difference between the two, however, is how they are used. The timing of when they are added and the amount to be used can differ as well (via Preserve and Pickle). Should you only be able to find one type of pectin, don't let that deter you from making some jam. Understanding the differences between dry and liquid pectic is important for knowing how to use one over the other.
When making jam, Preserve and Pickle note that liquid pectin is added after the sugar towards the end of the cooking process because the jam will begin to set almost immediately. If using the dry alternative, the pectin must be rehydrated and added to the fruit or juices before simmering. In this situation, the sugar should be added at the very end to activate the gelling of the jam. If substituting one of another, be sure to also adjust the amounts accordingly.
Supplier Hard Fruit Candy As a rule of thumb, use around two tablespoons of powdered pectin to 3-ounces of liquid (via Foods Guy). While you can use one instead of the other, for the best results it is ideal to use the type of pectin recommended in the recipe you are using. Looking to try making some jam? Try out these unique homemade jam recipes with a twist.