Pectin substitute

Best substitute

Cornstarch

Use 2 tbsp cornstarch for every 1 tbsp pectin

Best for jams

Taste and texture differ

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.

Other pectin substitutes

Ranked, with the exact amount to use

2Arrowroot Powder
Different taste
Use 2 tbsp arrowroot for every 1 tbsp pectin
Natural starch that thickens and creates a clear gel
What changes
Best for
jams, jellies, preserves, sauces
Covers
Thickening
Misses
Setting & gelling — not covered
Creates a clearer gel than cornstarch
3Gelatin
Taste and texture differ
Use 1 packet gelatin for every 1 tbsp pectin
Protein-based gelling agent that creates a firm gel
What changes
Best for
jams, jellies, preserves, desserts
Covers
Thickening
Setting & gelling
Not suitable for vegetarians, creates a different texture
4Apple Pectin
Different taste
Use the same amount
Natural pectin extracted from apples, same gelling properties
What changes
Best for
jams, jellies, preserves, natural cooking
Covers
Thickening
Setting & gelling
Same gelling properties as commercial pectin
5Citrus Pectin
Different taste
Use the same amount
Natural pectin extracted from citrus peels
What changes
Best for
jams, jellies, preserves, natural cooking
Covers
Thickening
Setting & gelling
Same gelling properties as commercial pectin
6Agar Agar
Taste and texture differ
Use 1 tsp agar agar for every 1 tbsp pectin
Plant-based gelling agent made from seaweed
What changes
Best for
jams, jellies, preserves, vegan recipes
Covers
Thickening
Setting & gelling
Suitable for vegetarians and vegans

What is Pectin?

Pectin is Natural gelling agent derived from fruits, used to thicken jams, jellies, and preserves.

Cooking 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 fiber that can have health benefits

Frequently asked questions

What'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 natural fiber that can have health benefits, including supporting digestive health and helping to lower cholesterol levels. It's generally considered safe and healthy.

Related substitutes

More thickeners substitutes

Pectin substitute

Other pectin substitutes

2Arrowroot Powder

3Gelatin

4Apple Pectin

5Citrus Pectin

6Agar Agar