17th October 2019


Can I use gelatin instead of pectin?

Pectin and gelatin are substances that can thicken liquids to form a semisolid gel. While both can be used to prepare products such as jams, fruit spreads and jellies, their different properties require different cooking methods. Gelatin is more versatile and can be used in a wider range of foods.

Herein, is Certo and gelatin the same?

One of the most common uses for Certo or fruit pectin is to make jellies or jams. But it can be used as a thickening agent for a number of foods. A common and cheaper alternative to Pectin is Gelatin. Gelatin is made in nearly the same way, but uses animal products instead of fruit.

Is jam made with gelatin?

In fact, pectin is actually found in all fruits, but the amount can vary. As mentioned before, pectin is almost always used with the production of jams and jellies. According to Food In Jars, no, you cannot use gelatin in jelly-making (although they do not specify jam).

Is there gelatin in pectin?

For example, gelatin is often used to thicken desserts, soups, candies and jellies. Unlike fruit-derived pectin, gelatin is not something a vegetarian wants to consume. It's a protein made from processing beef or pork bones, cartilage, tendons and tissues, according to the "Food Lover's Companion."
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