I have made a LOT of Jam this summer. I have come to notice that several of the recipes I use call for liquid pectin instead of powered pectin. I am a frugal person and it pains me to have to pay twice as much for the liquid pectin. So I did some research and have learned that you can use powered pectin in a recipe that calls for liquid pectin, but you have to add the ingredients in a different order. The two pectin’s are not quite interchangeable, but all of my results have been fabulous.
Here’s a simple rule of thumb: When using powdered pectin for cooked jam, add it to the strained juice or chopped fruit BEFORE heating. Next, bring the mixture to a full rolling boil (a boil that cannot be stirred down). THEN add the sugar. Bring to a boil again and boil for 1 minute.
When using liquid pectin, first combine the chopped fruit (or strained juice) with the sugar and bring the mixture to a full rolling boil; (stir constantly so you won’t scorch the mixture). Then add the liquid pectin, return the mixture to a full rolling boil and boil for 1 minute.