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Pectin

Pectin has long been used in the United States to make jams and jellies. It comes in two varieties, high-methoxyl (HM) and low-methoxyl (LM). HM Pectin works best with low pH ingredients while LM pectin is commonly used with high pH ingredients, especially to make jellies and jams.

Where to Buy Pectin

We always recommend ModernistPantry.com, they have great service and are really good to work with (because of this, we do have an affiliate relationship with them. We also recommend purchasing from WillPowder.

How Much Pectin to Use

It is typical to use 0.3-1.0% for HM pectin and 0.5-3.0% for LM pectin applications.

Dispersion and Hydration of Pectin

Either pectin can be dispersed in cold water by blending, and then heated until it dissolves. The liquid is then cooled, causing the pectin to gel. HM pectin must be in acidic liquids with high sugar concentrations. LM pectin requires the presence of calcium to gel.

Interested in more information like this?

Modernist Cooking Made Easy: Getting Started covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum.

It is all presented in an easy to understand format along with more than 80 recipes and photographs.

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Pectin Recipes and Articles