What is the difference between liquid and powdered pectin?
We have powdered pectin and have a recipe that calls for liquid. What are the differences between the two? How are they made? How do their uses differ? How do you substitute one for the other? what changes to a recipe will it require?
This seems like it should be fairly straight forward, but the Internet is being no help.
Best Answer
I found the following on the internet
Use only the type of pectin called for in your recipe. Powdered pectin and liquid pectin are not interchangeable in recipes. The preserving books seem to confirm that the reason liquid and powdered pectin may not be interchangeable is that the liquid version is always added after boiling but most types of powdered are added to the raw fruit or juice.
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Can you substitute powdered pectin for liquid pectin?
You use two tablespoons of powdered regular pectin for every packet of liquid pectin. The difference in usage is that instead of adding the pectin at the end of cooking like you do with liquid, you whisk the powdered pectin into the sugar before you combine it with the fruit.Why use liquid pectin instead of powdered?
Liquid pectin is ready to thicken immediately, so you can add it literally at the last minute once the jam or jelly has the right combination of sugar and acidity. Dry pectin must first rehydrate in the juice, dissolving and dispersing throughout the fruit mixture.Is liquid and powdered pectin interchangeable?
Liquid pectin and powder pectin are not directly interchangeable; you have to make some modifications. You need to adjust both the quantity of pectin and the cooking process. Use less powder pectin than liquid pectin. For one pouch of liquid pectin use 2 Tablespoons of powder pectin.How do I convert liquid pectin to powder?
Here is a general conversion: 2 tablespoons liquid pectin = 4 teaspoons powdered pectin.Ask Martha: Using Liquid vs. Powdered Pectin
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