Out of Pectin, one case
Natural pectin substitutes: homemade alternatives
6 options, ranked, with the exact amount
Use Apple pectin
Same amount as the pectin
To make natural pectin from apples, add grated apple or apple peels to your jam mixture. You can also make apple pectin extract by simmering apple peels and cores in water, then straining the liquid. Use this liquid as a natural pectin substitute.
- The tweak —
- Add grated apple or apple peels to jam mixture, or make apple pectin extract
- Best for —
- jams and jellies
One casethe full pectin card
Every option, one card
Ranked| # | Substitute | Instead of pectin |
|---|---|---|
| 1 | Apple pectinjams and jellies | Same amount |
| 2 | Citrus pectincitrus jams | Same amount |
| 3 | High-pectin fruitsmixed fruit jams | Varies by fruit |
| 4 | Apple cores and seedstraditional jams | 1 apple core per cup of fruit |
| 5 | Citrus white pithcitrus jams | 1 tbsp per cup of fruit |
| 6 | Quincemixed fruit jams | ¼ cup grated per cup of fruit |
Apple pectin
subtle apple flavor
Natural pectin extracted from apples, same gelling properties as commercial pectin
- Best for
- jams and jellies, preserves, natural cooking, apple-based recipes
- Texture
- identical to commercial pectin
- Prep
- Add grated apple or apple peels to jam mixture, or make apple pectin extract
Same gelling properties as commercial pectin, adds subtle apple flavor.
Citrus pectin
subtle citrus flavor
Natural pectin extracted from citrus peels and membranes
- Best for
- citrus jams, marmalades, lemon curd, orange preserves
- Texture
- identical to commercial pectin
- Prep
- Add citrus peels or white pith to jam mixture
Same gelling properties as commercial pectin, adds citrus flavor.
High-pectin fruits
natural fruit flavor
Fruits naturally high in pectin that can thicken other fruits
- Best for
- mixed fruit jams, low-pectin fruit jams, natural preserves, traditional jams
- Texture
- natural fruit texture
- Prep
- Add grated high-pectin fruits to low-pectin fruit mixtures
Use underripe fruits for maximum pectin content.
Apple cores and seeds
neutral taste · natural fruit texture
Apple cores and seeds contain high amounts of natural pectin
- Best for
- traditional jams, natural preserves, apple-based recipes, homemade jellies
- Prep
- Add apple cores and seeds to jam mixture, remove before serving
Remove before serving, contains natural pectin.
Citrus white pith
subtle citrus flavor
The white pith of citrus fruits contains natural pectin
- Best for
- citrus jams, marmalades, lemon preserves, orange jellies
- Texture
- natural fruit texture
- Prep
- Add citrus white pith to jam mixture, remove before serving
Remove before serving, contains natural pectin.
Quince
subtle quince flavor
High-pectin fruit that can thicken other fruits
- Best for
- mixed fruit jams, low-pectin fruit jams, traditional preserves, quince jams
- Texture
- natural fruit texture
- Prep
- Add grated quince to jam mixture
Very high in pectin, excellent for thickening other fruits.
The longer answer
About this case
Making your own natural pectin substitutes is not only possible but often results in more flavorful and healthier preserves. From apple peels to citrus rinds, nature provides excellent alternatives to commercial pectin.
Tips for substituting pectin
10 tips- Underripe fruits contain more pectin than ripe fruits - use them for natural thickening
- Apple peels and cores are excellent sources of natural pectin
- Citrus white pith contains high amounts of natural pectin
- Quince is one of the highest-pectin fruits and can thicken other fruits
- Crabapples are also high in pectin and can be used for natural thickening
- Natural pectin works best with acidic fruits and sufficient sugar
- Test your jam by placing a small amount on a cold plate - it should wrinkle when pushed
- Natural pectin may take longer to set than commercial pectin
- Remove apple cores, seeds, and citrus pith before serving your jam
- For best results, use a combination of high-pectin and low-pectin fruits
Notes on pectin
- Strawberry jamApple pectin or high-pectin fruitsStrawberries are low in pectin, so add grated apple or apple peels
- Peach jamApple pectin or quincePeaches are low in pectin, so add grated apple or quince
- Citrus marmaladeCitrus pectin or white pithUse citrus peels and white pith for natural pectin
- Mixed berry jamApple pectin or high-pectin fruitsAdd grated apple or apple peels to mixed berry jam
- Apple jamNatural apple pectinApples are naturally high in pectin, so you may not need additional thickener
Questions
6 questionsHow do I make natural pectin from apples?
To make natural pectin from apples, add grated apple or apple peels to your jam mixture. You can also make apple pectin extract by simmering apple peels and cores in water, then straining the liquid. Use this liquid as a natural pectin substitute.
Which fruits are naturally high in pectin?
Fruits naturally high in pectin include apples, citrus fruits (especially the peels and white pith), quince, crabapples, and underripe berries. These can be used to thicken other fruits that are low in pectin.
Can I use citrus peels as a natural pectin substitute?
Yes, citrus peels and the white pith contain natural pectin and can be used to thicken jams and jellies. Add them to your jam mixture during cooking, then remove before serving. They add a subtle citrus flavor as well.
Why doesn't my natural pectin substitute work?
Natural pectin needs sugar and acid to set properly, just like commercial pectin. Make sure you're using enough sugar and that your fruits are acidic enough. Also, natural pectin may take longer to set than commercial pectin.
How much natural pectin do I need?
The amount of natural pectin needed varies by fruit and recipe. As a general rule, add 1 grated apple or 1 tbsp citrus white pith per cup of low-pectin fruit. You can always add more if needed, but start with small amounts and test your jam.
Can I make jam without any pectin at all?
Yes, you can make jam without any pectin by using fruits that are naturally high in pectin and cooking the jam longer to reduce the liquid. This method takes more time but results in a more natural-tasting jam with a softer texture.