Pectin

Store dry pectin in a cool, dry place in an airtight container. Once liquid pectin is opened, it should be refrigerated and used within a few weeks.

Use the correct type of pectin for your recipe – some are designed for low-sugar recipes, while others are standard.

Ensure pectin is fully dissolved and heated according to package directions for proper gelling.

Too much acid or sugar can prevent pectin from setting correctly. Follow recipe measurements closely.

Berries (strawberries, raspberries, blueberries)

Stone fruits (peaches, plums, cherries)

Apples

Citrus (oranges, lemons, limes)

Not dissolving pectin completely before adding other ingredients, leading to a lumpy texture.

Over-boiling after adding pectin, which can break it down and prevent a firm set.

Using old or improperly stored pectin that has lost its gelling power.