Pectin substitutes
Pectin substitutes — 6 options, ranked, with the exact amount
Use Cornstarch
2 tbsp cornstarch for every 1 tbsp pectin
Starch-based thickener that creates a gel-like consistency.
The best substitutes for pectin are cornstarch, arrowroot powder, gelatin, or natural fruit pectin from apples or citrus peels depending on your recipe and dietary needs.
Pectin is the fruit fibre that makes jam set, so a spoonful holds its shape on the toast instead of running off it. Setting is the job you bought it for; on the way there it also thickens the hot fruit. It gels only when there is enough sugar and enough acid in the pan with it, which is why it behaves quite differently from gelatine or agar.
- Verdict —
- You'll taste it
- Best for —
- jams
Updated 3 Oct 2026 · no sponsored swaps
- Jobs
- Thickeningsecondary
- Setting & gellingprimary
Every option, one card
Ranked · per 1 tbsp pectin| # | Substitute | Instead of 1 tbsp pectin | Verdict |
|---|---|---|---|
| 1 | Cornstarchjams | 2 tbspYou'll taste it | You'll taste it |
| 2 | Arrowroot powderjams | 2 tbspTweak it | Tweak it |
| 3 | Gelatinjams | 1 packetYou'll taste it | You'll taste it |
| 4 | Apple pectinjams | Same amountTweak it | Tweak it |
| 5 | Citrus pectinjams | Same amountTweak it | Tweak it |
| 6 | Agar agarjams | 1 tspYou'll taste it | You'll taste it |
Cornstarch
neutral taste, different texture
Starch-based thickener that creates a gel-like consistency.
- Covers
- Thickening
- Misses
- Setting & gelling — not covered
- Best for
- jams, jellies, preserves, sauces
Mix with cold water before adding to hot mixtures. Keep the jam in the refrigerator: a cornstarch-thickened jam is not for water-bath canning.
Arrowroot powder
neutral taste, similar texture
Natural starch that thickens and creates a clear gel.
- Covers
- Thickening
- Misses
- Setting & gelling — not covered
- Best for
- jams, jellies, preserves, sauces
Creates a clearer gel than cornstarch. Keep the jam in the refrigerator; it is not for water-bath canning.
Gelatin
neutral taste, different texture
Protein-based gelling agent that creates a firm gel.
- Covers
- Thickening
- Setting & gelling
- Best for
- jams, jellies, preserves, desserts
Not suitable for vegetarians, creates a different texture. A gelatin-set jam must be kept in the refrigerator and is not for canning.
Apple pectin
neutral taste, identical texture
Natural pectin extracted from apples, same gelling properties.
- Covers
- Thickening
- Setting & gelling
- Best for
- jams, jellies, preserves, natural cooking
Same gelling properties as commercial pectin.
Citrus pectin
neutral taste, identical texture
Natural pectin extracted from citrus peels.
- Covers
- Thickening
- Setting & gelling
- Best for
- jams, jellies, preserves, natural cooking
Same gelling properties as commercial pectin.
Agar agar
neutral taste, different texture
Plant-based gelling agent made from seaweed.
- Covers
- Thickening
- Setting & gelling
- Best for
- jams, jellies, preserves, vegan recipes
Suitable for vegetarians and vegans.
Safety
1 note- Canning
Jam thickened with cornstarch, arrowroot, gelatin or agar is a refrigerator spread, not a shelf-stable preserve. Do not swap the thickener in a tested water-bath canning recipe and then store the jars at room temperature.
Questions
4 questionsWhat's the difference between pectin and gelatin?
Pectin is a plant-based carbohydrate that gels with sugar and acid, while gelatin is a protein-based gelling agent that gels when cooled. Pectin is suitable for vegetarians, gelatin is not.
Can I make jam without pectin?
Yes, you can make jam without pectin by using fruits that are naturally high in pectin (like apples) or by cooking the jam longer to reduce the liquid and thicken it naturally.
Why does my jam not set?
Jam may not set due to insufficient pectin, too little sugar, or not enough acid. Try adding commercial pectin or using fruits that are naturally high in pectin.
Is pectin healthy?
Pectin is a soluble fiber that occurs naturally in fruit. The amount in a serving of jam is small.
Tips for substituting pectin
10 tips- Pectin is essential for making jams and jellies that set properly
- It works best with high-acid fruits like apples, citrus, and berries
- Sugar helps activate pectin, so don't reduce sugar too much
- Pectin needs to be heated to activate its gelling properties
- It's naturally found in many fruits, especially underripe ones
- Commercial pectin is more reliable than natural fruit pectin
- Pectin creates a firm, spreadable consistency in preserves
- It's commonly used in commercial food production
- Pectin is soluble in water and forms a gel when cooled
- It's a natural soluble fiber found in fruit