What can I substitute for pectin?

Running low on pectin? Here are the best verified substitutes, including how to adjust your measurements.

pectin — ingredient substitution guide — Photo by Rafael Minguet Delgado on Pexels

About pectin

Pectin is a naturally occurring polysaccharide found in the cell walls of fruits, commonly extracted and sold as a powder or liquid for use in jam and jelly making. It acts as a gelling agent, causing fruit mixtures to set firm when combined with sugar and acid. Its distinctive quality is that it produces a clean, fruit-forward gel without the cloudiness or heaviness associated with starch-based thickeners.

Best substitute

Cornflour (cornstarch)

Cornflour creates a soft, glossy gel that works well for jams and fruit fillings, though it produces a slightly starchy flavour and a less firm set than pectin. Mix with a small amount of cold water before adding to hot mixtures to prevent lumps.

Use 2 tbsp for every 4 tsp of powdered pectin — adjust to desired consistency

jamsfruit fillingsglazesshelf-stable preservesclear jellies

Alternative

Agar agar

Agar agar is a plant-based gelling agent derived from seaweed that produces a firm, stable gel suitable for jams and jellies. It sets at room temperature and produces a slightly more brittle texture than pectin, so use sparingly.

Use ¾ tsp agar agar powder for every 2 tbsp powdered pectin

jamsjelliesvegan settingfreezer jamsvery acidic fruits

What is pectin called in other countries?

Country	Name
Australia	pectin
Canada	pectin
New Zealand	pectin
United Kingdom	pectin
United States	pectin

Common names for pectin

fruit pectinpowdered pectinliquid pectinjam setting agentpreserving sugar with pectin

Related ingredients

tapioca starch

1 substitute available

cornflour

3 substitutes available

arrowroot

2 substitutes available

potato starch

5 substitutes available

xanthan gum

5 substitutes available

gelatine

5 substitutes available

Gelatine is an animal-derived protein that sets liquids into a firm, smooth gel, making it a functional substitute for pectin in jams and jellies. It is not suitable for vegan diets and requires blooming in cold water before use; it also melts at warm temperatures, making it unsuitable for shelf-stable preserves.

Use 1 tsp powdered gelatine for every 2 tbsp powdered pectin

refrigerator jamsjelliesdessert gelsshelf-stable preservesvegan recipeshot-held dishes

Alternative

Lemon juice with extended cooking

Lemon juice is naturally high in pectin and acid, and combined with longer cooking times it can encourage the natural pectin in fruit to activate and set the jam. This method works best with high-pectin fruits such as apples, citrus, and berries, and may result in a softer set.

Add 2 tbsp fresh lemon juice per 1 kg of fruit and cook longer until the setting point is reached

jamsmarmaladesfruit conserveslow-pectin fruitsquick jamsclear jellies

Alternative

Arrowroot

Arrowroot is a neutral-flavoured starch that thickens fruit mixtures to a glossy, translucent finish, making it a good option for jams, fruit sauces, and glazes. It does not set as firmly as pectin and can break down if overcooked or used in highly acidic recipes.

Use 2 tbsp arrowroot for every 4 tsp powdered pectin

fruit saucesglazessoft jamsfirm-set jelliesshelf-stable preserveshigh-acid recipes