Samples of Pectin
Top left: no-sugar Ball dry pectin
Top right: regular Ball dry pectin
Bottom left: regular SureJell dry pectin
Bottom right: low sugar SureJell dry pectin
Far right: Certo liquid regular pectin
Pectin is a naturally occurring substance found in berries, apples and other fruit. When heated together with sugar, it causes a thickening that is characteristic of jams and jellies.
Your grandmother probably didn't use pectin. Instead she stood over a hot, boiling pot, stirring and getting splattered by hot jam until it finally cooked down to a ticker consistency.
You can do that if you wish, but I'll use the pectin - it is completely natural and safe. It is an extract from apples and doesn't change the flavor a bit. It just helps thicken and allows you to use less sugar!
The pectin comes in several types: I prefer the low sugar variety, since many people are trying to cut down on their consumption of processed sugar.
| Type of Pectin | Advantages | Disadvantages |
| Liquid, in jar or packet | already dissolved | More expensive, messier, doesn't keep once opened. |
| Dry, regular pectin | The usual stuff | Makes jam with a LOT of added sugar in it. |
| Dry, low sugar formula | Uses 40% less sugar to thicken | None I know of |
| None - old fashioned way to cook down the jam until it is thick | no cost for pectin, but ; | Must add more sugar and cook much, much longer. Yield is smaller due to reduction from evaporation. |
Samples of Pectin Top left: no-sugar Ball dry pectin Top right: regular Ball dry pectin Bottom left: regular SureJell dry pectin Bottom right: low sugar SureJell dry pectin Far right: Certo liquid regular pectin | |
| Making Jam? Need Pectin, but the local store is out? Get it delivered to your home and at better prices, too! |
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