Jam and Jelly Pectin Calculator
Calculate the right amount of pectin, sugar, and lemon juice for homemade jams and jellies by fruit type.
Pectin Recipe
Pectin is what makes jam and jelly set (gel). Some fruits have lots of natural pectin, others need added pectin.
Fruit pectin levels:
| High Pectin | Medium Pectin | Low Pectin |
|---|---|---|
| Apples (tart) | Apricots | Blueberries |
| Cranberries | Blackberries | Cherries |
| Citrus peel | Grapes | Peaches |
| Plums (tart) | Plums (sweet) | Pears |
| Quince | Raspberries | Strawberries |
| Gooseberries | Figs | Rhubarb |
Basic jam ratios:
- High pectin fruit: 3/4 cup sugar per cup fruit, no added pectin
- Medium pectin fruit: 1 cup sugar per cup fruit, optional pectin
- Low pectin fruit: 1 cup sugar per cup fruit + added pectin
Pectin amounts per batch (4 cups fruit):
- Powdered pectin: 1 box (1.75 oz / 49 g)
- Liquid pectin: 1 pouch (3 oz / 85 mL)
Lemon juice adds acid which helps pectin gel. Add 1 tablespoon per cup of low-acid fruit.