Fruit Pectin Crystals

Store in an airtight container in a cool, dry place. Properly stored, pectin has a very long shelf life.

For best results, dissolve pectin in a small amount of liquid before adding it to your fruit mixture.

Follow recipe instructions carefully regarding the amount of pectin and cooking time, as too much or too little can affect the final set.

Pectin requires sugar and acid to gel properly. Ensure your recipe includes adequate amounts of both.

Berries (strawberries, blueberries, raspberries)

Stone fruits (peaches, plums, apricots)

Apples

Citrus (oranges, lemons)

Not dissolving the pectin completely, leading to lumps in the finished product.

Overcooking after adding pectin, which can break down its gelling properties.

Assuming all pectin types are interchangeable; check if your recipe calls for liquid or dry pectin.