Never Miss an Episode: Subscribe on YouTube
WTF – Pectin? Homemade Jelly and Jam, Made Easier
Pick the perfect pectin every time. From traditional to sugar free, small scale to large batch, unlock the secrets of pectin to make your own jelly or jam perfect every time.
Rapid Set High Methoxyl (HM) Pectin
Slow Set High Methoxyl (HM) Pectin
Low Methoxyl (LM) Pectin
Amidated Low Methoxyl (LMA) Pectin
About ‘We Transform Food
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
March 4, 2020 10:01 am
Man alive is my brain spinning. I have LM Pectin. I want to stop using store bought stuff to make my jam. My dilemma is how must do I use? For 100g of fruit, how much LM Pectin to make a regular spreadable jam. My last batch cam out sliceable! Help.
March 4, 2020 11:14 am
The usage ratio for LM Pectin is 0.10% – 0.70% by weight. So that would be 1-7g per 1000g.
April 28, 2020 4:37 pm
[…] Click Here to see the Pectin episode and learn more! […]
January 29, 2021 10:17 am
How do you use pectin to make gummies?
January 29, 2021 10:28 am
Here is our recipe for pectin gummies.
February 15, 2022 3:20 pm
I need pectin without all of the additives. I see you use dextrose. Do you know what the source of the dextrose is? I can’t do corn or any grain.
February 15, 2022 3:23 pm
Pectin is always standardized. We do not carry any non-standardized pectin. And yes it’s from corn.
February 16, 2022 10:43 am
Hi, do you have a pectin that works with dairy products? Something comparable to Pectin X58
February 17, 2022 4:08 pm
Yes, we do. We have the perfect ingredient to be used with dairy, amidated LM Pectin. It’s a type of pectin that only requires a small amount of calcium to gel. This seems to be very similar to what pectin X58 is.