Out of Pectin, one case
Pectin substitute for jam
6 options, ranked, with the exact amount
Use Cornstarch
2 tbsp cornstarch for every 1 tbsp pectin
For strawberry jam, cornstarch or natural fruit pectin work best. Strawberries are naturally low in pectin, so use 2 tbsp cornstarch per cup of fruit, or add grated apple or citrus peels for natural pectin. Both will give you a spreadable jam with good texture.
- The tweak —
- Mix 2 tbsp cornstarch with ¼ cup cold water, add to boiling jam
- Best for —
- berry jams
One casethe full pectin card
Every option, one card
Ranked| # | Substitute | Instead of 1 tbsp pectin |
|---|---|---|
| 1 | Cornstarchberry jams | 2 tbsp |
| 2 | Gelatinfirm jams | 1 packet |
| 3 | Arrowroot powderclear jams | 2 tbsp |
| 4 | Natural fruit pectintraditional jams | Same amount |
| 5 | Agar agarvegan jams | 1 tsp |
| 6 | Pomona's universal pectinlow-sugar jams | Same amount |
Cornstarch
neutral taste · slightly cloudy but smooth
Starch-based thickener that creates a gel-like consistency in jam
- Best for
- berry jams, stone fruit jams, mixed fruit jams, low-sugar jams
- Prep
- Mix 2 tbsp cornstarch with ¼ cup cold water, add to boiling jam
Mix with cold water before adding to hot jam mixture.
Gelatin
neutral taste · firmer and more jelly-like
Protein-based gelling agent that creates a firm, spreadable jam
- Best for
- firm jams, jelly-like jams, low-sugar jams, refrigerator jams
- Prep
- Soak gelatin in cold water, dissolve in hot jam mixture
Not suitable for vegetarians, creates a different texture than pectin.
Arrowroot powder
neutral taste · clear and glossy
Natural starch that creates a clear, glossy gel in jam
- Best for
- clear jams, fruit preserves, delicate fruit jams, gluten-free jams
- Prep
- Mix with cold water, add to boiling jam mixture
Creates a clearer gel than cornstarch, good for delicate fruits.
Natural fruit pectin
natural fruit flavor
Pectin naturally found in fruits, especially underripe ones
- Best for
- traditional jams, natural preserves, apple-based jams, citrus jams
- Texture
- identical to commercial pectin
- Prep
- Add grated apple or citrus peels to jam mixture
Use underripe fruits or add apple peels for natural pectin.
Agar agar
neutral taste · firmer than pectin
Seaweed-based gelling agent, good for vegan jam making
- Best for
- vegan jams, firm jams, jelly-like jams, refrigerator jams
- Prep
- Dissolve in hot liquid, bring to boil for 1-2 minutes
Suitable for vegetarians and vegans, sets at room temperature.
Pomona's universal pectin
natural fruit flavor
Low-sugar pectin alternative that works with less sugar
- Best for
- low-sugar jams, diabetic-friendly jams, health-conscious preserves, sugar-free jams
- Texture
- similar to regular pectin
- Prep
- Mix with calcium water, add to fruit mixture
Requires calcium water, works with much less sugar.
The longer answer
About this case
Making jam without pectin is not only possible but often results in more natural-tasting preserves. Whether you're out of pectin, prefer natural alternatives, or want to experiment with different textures, there are excellent substitutes that will help your jam set well.
Tips for substituting pectin
10 tips- For best results, use fruits that are naturally high in pectin like apples, citrus, and underripe berries
- Cornstarch should be mixed with cold water before adding to hot jam to prevent clumping
- Gelatin creates a firmer texture that's good for spreading on toast
- Arrowroot creates the clearest, most attractive jam with a glossy finish
- Natural fruit pectin works best when you use a combination of high-pectin and low-pectin fruits
- Agar agar sets at room temperature, so your jam will be ready faster
- Test your jam by placing a small amount on a cold plate - it should wrinkle when pushed
- Always sterilize your jars and lids before filling with jam
- Process jams in a water bath canner for long-term storage
- Refrigerator jams with gelatin or agar agar should be used within 2-3 weeks
Notes on pectin
- Strawberry jamCornstarch or natural fruit pectinStrawberries are low in pectin, so use 2 tbsp cornstarch per cup of fruit
- Apple jamNatural fruit pectin or arrowrootApples are high in pectin, so you may not need much additional thickener
- Berry jamGelatin or agar agarBerries benefit from the firmer texture of gelatin or agar agar
- Low sugar jamPomona's Universal Pectin or gelatinThese work best with reduced sugar content
- Vegan jamAgar agar or arrowrootBoth are plant-based and work well in vegan jam recipes
Questions
6 questionsWhat's the best pectin substitute for strawberry jam?
For strawberry jam, cornstarch or natural fruit pectin work best. Strawberries are naturally low in pectin, so use 2 tbsp cornstarch per cup of fruit, or add grated apple or citrus peels for natural pectin. Both will give you a spreadable jam with good texture.
Can I make jam without any thickener?
Yes, you can make jam without added thickeners by using fruits that are naturally high in pectin (like apples, citrus, and underripe berries) and cooking the jam longer to reduce the liquid. This method takes more time but results in a more natural-tasting jam.
Why is my jam not setting with cornstarch?
Cornstarch needs to be mixed with cold water first, then added to boiling jam. If it's not setting, you may need more cornstarch (try 2-3 tbsp per cup of fruit) or the jam may need to cook longer to activate the starch.
What's the difference between pectin and gelatin in jam?
Pectin is plant-based and creates a spreadable, fruit-like texture, while gelatin is protein-based and creates a firmer, more jelly-like texture. Pectin works with sugar and acid, while gelatin just needs to cool. Gelatin is not suitable for vegetarians.
Can I use agar agar instead of pectin in any jam recipe?
Yes, agar agar can replace pectin in most jam recipes. Use 1 tsp agar agar for every 1 tbsp pectin, dissolve it in hot liquid, and bring to a boil for 1-2 minutes. It sets at room temperature and is good for vegan jam making.
How do I make low-sugar jam without pectin?
For low-sugar jam, use Pomona's Universal Pectin (which works with much less sugar) or gelatin. You can also use natural fruit pectin by adding grated apple or citrus peels, or cook the jam longer to reduce the liquid naturally.