Pectin Facts - Oregon State University
SP 50-808 Revised March 2023
Oregon State University Extension Service
Pectin Facts
Regular Pectin Products (Powdered and Liquid)
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Use ripe fruit
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Do not reduce sugar unless product specifies a reduced sugar option.
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Measure accurately
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Do not double recipe (except as instructed with "Flex Batch" products from Ball.)
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Follow cooking instructions outlined by pectin manufacturer
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Process in a boiling water canner (except for freezer jams)
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Best to use ? pint or pint jars (Larger jars may not set up because they cool
too slowly.)
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Refrigerate after opening
Powdered Pectin Products (Usually made from citrus fruit)
? Sure-Jell or MCP Pectin - cooked/freezer
? Mrs. Wages Fruit Pectin ? cooked/freezer
? Ball Real Fruit? Classic Pectin (Flex Batch) ? cooked/freezer
Liquid Pectin Products (Made from apples) Be sure to observe expiration date. Using pectin packages after expiration date often results in runny products, refrigeration of liquid pectin helps maintain functionality. Products, especially those with low acid ingredients (garlic or herb jellies) take time (sometimes several weeks) to set up.
? Sure-Jell Certo - cooked/freezer
? Ball RealFruit? Liquid Pectin - cooked/freezer
Low-Methoxyl Pectin and Special Modified Pectin
? Are most often used for cooked jams/jellies ? Can be used for both low and no sugar products (follow instructions for
best results) ? Products will have a different texture and may take time to set up. ? Can be sweetened with sucrose (table sugar), fructose, honey or artificial
sweetener, or natural juices like concentrated apple or white grape juice. Some products now include recipes using sucralose (Splenda). ? Process in a boiling water canner (except for freezer jams) ? Should not be used for low acid preserves (such as jalapeno pepper, mango, blue elderberry, zucchini, or pumpkin) ? Refrigerate after opening.
SP 50-808 Revised March 2023
Low-Methoxyl and Special Modified Pectin Products
? Mrs. Wages - Lite Fruit Pectin ? Ball Real Fruit? Low or No-Sugar Needed Pectin "Flex Batch" cooked
? Sure-Jell for Lower-No Sugar Recipes - cooked/freezer ? Pomona's Universal Pectin - cooked (available at Health/Natural food
stores/garden stores and some grocery stores). Has low-methoxyl pectin plus a packet of calcium included in box. Recipes are included.
? Can also use recipes in SP 50-765, "Low Sugar Fruit Spreads."
Other Products
? Kanten Flakes (agar from seaweed) - cooked. Can be frozen, but not canned. Available at health food stores.
? Clear-Jel - cooked. Modified food starch. Fruit spread has limited shelf life. Make small batches and store in refrigerator or freezer. No researched recommendations for water bath canning.
Contact Information for Pectin Manufacturers
? Sure-Jell, including Certo and MCP brands (Kraft Heinz Foods) 800-437-3284, 6:00 am - 4:00 p.m. PDT.
? Ball and Kerr (Newell Brands) 800-240-3340 ? 6:00 a.m. ? 3:00 p.m. PDT
? Mrs. Wages Kent Precision Foods Group 800-647-8170 - 6:00 a.m.?3:00 p.m. PDT
? Pomona's Green Link LLC 559-760-0910 (leave message for return call); info@
Source: OSU Master Food Preserver Program
? 2023 Oregon State University strives to ensure that all educational programs, services, activities and materials we offer to the public are identified, developed, delivered, and evaluated
SP 50-808 Revised March 2023
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? 2019 Oregon State University strives to ensure that all educational programs, servi activities and materials we offer to the public are identified, developed, delivered, and
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