Ask Martha: Using Liquid vs. Powdered Pectin 

Thankyou for your instructions. No one ever specified that you couldn't use the powdered form for canning elderberry jam. Now I know why I have to recan 2 dozen jars of it! Walmart only had 1 box of liquid pectin, so I bought out the rest of the dry packs. Thank goodness Giant Eagle had what I needed.

God bless Martha! I think Pectin is her life.

❤Thank you Ms Martha! Very informative!! I learned something new !

Thanks Martha! Learned a lot to make my jams and jellies better. ♥️

Thank you so much. You are the only video I found that provided the information I needed. Very well done! 😁

Martha you are the JAM!!!!

Great video. I love the technical info.

Bless this woman.

Thanks for the clarification! I've always wondered why there are two kinds.

Thank you, This is important info which can-(lol) be easily overlooked. It is tempting to use gelatin for jams and jellies due to the convenience and...!!!! I did not know gelatin was not suitable for canning or even "long term" refrigeration!!!!

Thank you so much Auntie Martha!! ❤️I was about to destroy my cannagummies 😩 liquid pectin and powdered are NOT interchangeable 👌🏾

I've been told that you CAN alternate pectin (liquid-powder) but not on a 1-1 basis. A typical pouch of powdered pectin (1.75 oz.) contains 4 tablespoons of powdered pectin. That's why you see liquid pectin come in 2 pouch boxes and powdered in 1. You can substitute 2 pouches of liquid for 1 pouch of powdered. HOWEVER, the difference comes in when you add the pectin. Liquid should be added at the end of the cooking process, powdered should be added in with the actual cooking process.

THANKS

Hi, trying to use Pectin in Yogurts making but not sure when to added or how much... any idea ? thanks ❤️

Can I use Pectin for orange peels preserves?

Marthaplease help; can you use Ball Realfruit Instant Pectin to process and can?

I'm confused; in the book by the USDA Complete Book of Home Canning, (pg. 56) they suggest using Clear Jel in canning Apple Pie filling. However, Martha, you said it can not be used for canning. I'm worried I'll make a mistake. Would you clear this up for me please?

I made my own pectin from Granny Smith apple skins. I can’t find anything to tell me how to use it tho, in recipes. Can it simply be interchanged foe powered pectin in recipes?

Thanks; I am at the wrong palce though; looking to use gelatin or Fiber Husk instead, because I want mine sugarfree...Is it possible, anyone, please?

1st of all, thank you for this great video :) I'm wondering if anyone can please give me an answer to this: When making No-Cook freezer jam, which requires Freezer Pectin, does anyone know how many tablespoons of powder would be equal to the liquid pouch? I did watch the video, but No-Cook Freezer Jams were not mentioned, so I thought that maybe the Freezer Pectins can be interchangeable. I read somewhere that 6TBS of powder is equal to one pouch of liquid, but that seems excessive to me. Thank you to anyone who might be able to help me. :)

Oh my how on earth did our great great grandmothers ever can successfully for decades without scientifically tested recipes?!? 🙄

This isn’t the Martha who abused her husband, threw orgies, cheated on her husband, and went to prison for lieing under oath!