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Jam and Jelly: The Powdered Pectin Method
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By Janet Cooper
Published 2014
Powdered fruit pectin is available in small premeasured boxes. They are easy to use and give as good results as liquid pectin. The only difference is that powdered pectin must be added before the sugar since it will not dissolve and work properly in a high-sugar solution. The sugar is added last and may be premeasured and warmed in the oven to avoid cooling the jam too much when it is added.
Experimentation is more difficult with powdered pectin since the box is not easily divided. As a result, the amount of fruit and sugar varies with the natural acidity of the fruit. One box will jell 5 to 7 cups of very tart fruit and about 6 to 7 cups of sugar. For sweeter, less acid fruit, use 1 box with 3 to 5 cups fruit and 4 to 6 cups sugar. Some trial and error will be necessary to create your own jams and jellies by this method. Should you not be able to purchase powdered pectin, use these recipes but substitute the liquid pectin and its method.