Pectin and Jam: Which Pectin to Buy and How to Can Jam Safely
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Pectin types, simply
- Regular powdered pectin: needs high sugar and acid to gel. UGA Extension suggests blending it with sugar before adding it to fruit to prevent clumping.
- Liquid pectin: the same chemistry, just prehydrated, per UGA. It's added at the end of cooking. NCHFP says powdered and liquid are not interchangeable.
- Low- or no-sugar pectin: made to gel with less or no sugar. Some types (low-methoxyl) gel with calcium instead of sugar, per UGA Extension. NCHFP says jars made with these pectins must be processed longer to prevent spoilage, so follow the recipes and processing times that come with the pectin exactly.
Pectins to buy
Ball's Classic is a powdered fruit pectin sold in 5.4 oz containers, per the listing. NCHFP notes its own recipes were tested with standard 1.75 oz boxes, so with a bulk container follow the measuring directions on the label or Ball's recipes.
Ball RealFruit Classic Pectin, 5.4 oz (3-Pack)
- Powdered fruit pectin in 5.4 oz containers, per the listing
- Three containers
For less sugar, Ball's Low or No-Sugar Needed pectin offers recipe options for no sugar, low sugar, sugar substitutes and honey, scalable from 1 to 10 jars per batch, per the listing.
Ball RealFruit Low or No-Sugar Needed Pectin (Flex Batch)
- Recipe options for no sugar, low sugar, sugar substitutes and honey, per the listing
- Scalable recipes from 1 to 10 jars per batch; up to 22 half-pints per package
Canning jam, per NCHFP
- Use a tested recipe and the exact pectin it names. Don't double batches: NCHFP says increasing quantities often gives soft gels.
- Fill hot jam into sterile jars, leaving 1/4-inch headspace. Use the jar size the recipe calls for; NCHFP warns bigger jars can give overly soft jam.
- Wipe rims, add new lids and bands.
- Process half-pints or pints in a boiling-water canner: 5 minutes at 0 to 1,000 feet, 10 minutes at 1,001 to 6,000 feet, 15 minutes above 6,000 feet, per NCHFP's table for jams and jellies with added pectin. These times assume sterile jars; NCHFP says unsterilized jars need a 10-minute process, which can weaken the gel. Low-sugar pectins: follow the package times.
NCHFP's added-pectin times cover half-pints and pints. If you want 4 oz jars, use a recipe (such as the pectin maker's) that gives a time for that size; see our jar guide.
Runny jam? You can remake it
NCHFP has a remake method for soft jellies (its FAQ points runny cooked jam to the same page). Work in batches of 4 to 6 cups. With powdered pectin, per quart of jelly: mix 1/4 cup sugar, 1/2 cup water, 2 tablespoons bottled lemon juice and 4 teaspoons powdered pectin, bring to a boil, add the jelly, return to a rolling boil and boil hard 1/2 minute. Then fill sterile jars with 1/4-inch headspace, use new lids, and process 5 minutes at 0 to 1,000 feet (10 minutes at 1,001 to 6,000 feet, 15 above 6,000). Liquid pectin uses different amounts; see NCHFP's page.
FAQ
Can I use less sugar?
Not with regular pectin. Use a low- or no-sugar pectin and its recipes.
Can I swap liquid and powdered pectin?
No, per NCHFP.
Is paraffin OK?
No. NCHFP no longer recommends paraffin or wax seals for any sweet spread.