There is nothing worse than starting the jam-making process and realizing you don’t have any pectin. I mean, who wants to run out to the store for one ingredient? I have often wondered if there is a pectin substitute for jam-making, so I did some research, and these are my findings.
The 8 best substitutes for pectin in jam-making:
- Homemade Pectin: A healthy alternative but requires access to a good supply of fresh, tart green apples.
- Chia Seeds: Nutritious and considered a superfood. You can get non-GMO chia seeds on Amazon.
- Cornstarch: Contains fewer calories than Chia but has more carbohydrates.
- Gelatin: High in protein.
- Jello: Gives you the option to add additional flavors to the fruit you are using.
- Tapioca: A natural carbohydrate and contains no allergens.
- Add apples: A natural, pectin-filled addition to jam that won’t change the taste.
- Citrus Pith: Natural pectin that’s always been used in marmalade.
By the way, here is the brand of pectin I recommend. It can be purchased on Amazon.
No matter your reason for needing to make your preserves without pectin, here is everything you need to know to implement my suggestions for alternative thickeners.
1. Homemade Pectin
Most people don’t know this, but it’s easy to make your own homemade pectin! This is a great natural alternative to the commercial variety. It can be added to fruit that is low in pectin for a jam or jelly that is soft set.
An important feature of this option is that the addition of the homemade apple pectin will not change the flavor of the fruit to which it is added.
Homemade pectin is simple to make if you have access to an adequate supply of tart, green, and slightly underripe apples. Just follow these easy instructions:
How To Make Homemade Pectin
- Use the whole apple, and do not remove peels or cores.
- Wash apples and cut them into 8 pieces.
- Place into a large pot with 2 cups of water per pound of apples.
- Bring to a boil over high heat, then reduce heat and simmer until tender, approximately 20 – 30 minutes.
- Remove from heat and allow to cool.
- Strain through a cheesecloth and allow it to drain for several hours or overnight, so you’re getting all the liquid. Avoid squeezing the fruit so the juice will remain clear. If the cooked fruit is squeezed when straining, the juice will be cloudy.
- Pour the juice into a pot and bring it to a boil; then, allow the liquid to cook until it is reduced by half.
Homemade pectin can be canned by pouring into prepared jars and sealing; it can be frozen by allowing to cool and storing it in the freezer for later use, or it can be stored in the refrigerator for up to 3 or 4 days.
How Much Homemade Pectin Do I Use?
Use 1 cup of homemade pectin for every 4 cups of mashed fruit for jam.
I show how to make homemade pectin in this video:
2. Chia Seeds
Chia comes from a desert plant grown in Mexico and has been around since the Mayan and Aztec cultures. It is one of the most popular healthy substitutes for pectin in making jams as they are considered a “superfood” since they contain protein, omega 3’s, vitamins, minerals, and antioxidants.
With natural gelling properties, they are an unprocessed, whole-grain food, and one ounce (about 2 tablespoons) contains 139 calories, with 4 grams of protein, 9 grams of fat, 12 grams of carbohydrates, and 11 grams of fiber, plus vitamins and minerals.
You don’t even need to go to the grocery to hunt for chia. Here is a really good non-GMO brand, found on Amazon, for quick delivery to your door.
How to Add Chia Seeds as a Thickener
Chia can be added to your jam by using a ratio of 1 to 2 tablespoons per each 8-ounce jar of fruit. The seeds can be left whole, or the jam can be pureed to make a smoother finished product.
- Fruit should be washed and prepared.
- Fruit should be cooked for approximately 10 minutes.
- Add sweetener and lemon juice.
- Add Chia Seeds last. I recommend using Organic/Non-GMO seeds, like these found on Amazon.
- Let mixture stand until set.
Are There Any Drawbacks to Using Chia?
- Jam made with Chia Seeds won’t set as fast or firm as other thickeners.
- Chia contains phytic acid that can block the absorption of certain nutrients. But, if used in moderation, this should not create a problem.
- Chia can be used to thicken refrigerator or freezer jam, but not jelly.
3. Cornstarch
Cornstarch is extracted from corn, as the name suggests, and is another natural thickener to use in many different recipes, including jam and jelly.
It contains 107 calories per ounce, 25.6 grams of carbohydrates, and 2.5 mg. of sodium. It also contains a small amount of protein and some magnesium, phosphorus, iron, and potassium.
How Much Cornstarch Do I Use?
Use a ratio of 2 tablespoons of Cornstarch to every 4 cups of prepared fruit.
Are There Any Drawbacks to Using Cornstarch?
If using Cornstarch in your jam, constantly stir as the Cornstarch burns easily.
4. Gelatin
Gelatin is extracted naturally from animal products and processed to make gelatin powder which is used to thicken many products, including gummy bears.
The good news is that it can also be used to thicken jam and other fruit products. It actually enhances the color and flavor of the fruit and gives you a bright, flavorful jam!
Unsweetened gelatin powder contains 94 calories per packet and is high in protein.
How Much Gelatin Do I Use?
Use 2 tablespoons of Gelatin powder for every 4 cups of prepared fruit and juice.
5. Jello
The main ingredient in jello is gelatin powder which adds the thickening agent.
An additional benefit to using Jello to thicken your jam or jelly is that with the many flavors of Jello available, you can prepare an almost unlimited number of flavor combinations with the Jello and the fresh fruit you have chosen for your homemade jam.
Pro Tip: Nutrition-wise, Jello may be the least healthy thickener as you are adding 320 calories, 400 mg of sodium, 76 grams of carbs, 76 grams of sugars, and 8 grams of protein to your batch of jam. However, you can use the sugar-free version, which only adds 40 calories, 220 mg of sodium, and no carbs or sugars, but with the sugar-free version, you are adding aspartame.
I personally would rather add more sugar to my jam and avoid adding any kind of artificial sweetener, including aspartame, to anything I prepare.