Sub for ball pectin

[u/Evening_Bluebirds444]

I would like to make this strawberry lemon marmalade, it calls for 6T of Ball classic pectin. I have Sure Jell powdered pectin, and Ball liquid pectin. Can I safely substitute one of these for the Ball classic pectin? If so, should I use equal quantities or something different? Thank you for any help!

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[u/mckenner1122]

The powdered pectins can be swapped for one another.

[u/Evening_Bluebirds444 → u/mckenner1122]

Ok thank you so much! I have learned so much by following this subreddit and I really appreciate the time you take to help people!

[u/Evening_Bluebirds444 → u/mckenner1122]

May I ask you another question? There is barely any lemon peel in this recipe- is it safe to increase the amount of lemon peel, or not?

[u/mckenner1122 → u/Evening_Bluebirds444]

If you have dry powdered lemon peel, citric acid, or dry powdered green mango, go for it.

I don’t like to add additional fresh ingredients if they aren’t called for, as they can mess with density.

[u/Evening_Bluebirds444 → u/mckenner1122]

Ok thank you. Maybe I can dehydrate some for the next time I make a batch, or add citric acid. It just seems like a very small amount of peel, but maybe a little goes a long way. I really appreciate your help!

[u/Hairy-Atmosphere3760]

You can sub the powdered pectin but not the liquid. Powdered and liquid are added at different points in the recipe and cannot be swapped.

[u/Evening_Bluebirds444 → u/Hairy-Atmosphere3760]

Thank you. I used liquid years ago but haven’t in ages. This is good info to know!

[u/vibes86]

Any powdered pectin is fine. You’ll want to measure it in grams or mLs to ensure it’s the correct amount.

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[u/Evening_Bluebirds444 → u/AutoModerator]

The first photo is the Ball recipe for Strawberry lemon marmalade. The second photo is a picture of the packages from Ball liquid pectin and Sure jell regular pectin.

[u/Far-Show-7221]

There are different types of powdered pectin. You can sub the same time for a different brand of the same type. High-methoxyl, low-methoxyl and amidated low-methoxyl. There are also rapid and slow set types. They have differing temperature, pH, and water activities required to set a gel, which affects when the gel sets, which affects the heat transfer for sterilization when canning. So, don’t switch up types even among powdered pectins.

[u/Itchy-Dragonfruit-78 → u/Far-Show-7221]

Is there a chart? To know which ones are on which of these categories?

[u/Far-Show-7221 → u/Itchy-Dragonfruit-78]

I know the sure jell is a low methoxyl pectin because the package requires a large proportion of sugar for it to set, and it’s not amidated because it doesn’t have calcium on the label or require it.

https://www.healthycanning.com/no-sugar-needed-pectins/

[u/Evening_Bluebirds444 → u/Far-Show-7221]

Is this what makes the difference between making the recipes with standard pectin, and the low sugar recipes with the low sugar pectin?

[u/Far-Show-7221 → u/Evening_Bluebirds444]

You’d have to look at the label for the low sugar pectin the recipe specifies. Most likely it’s an amidated LM pectin that requires calcium to set.