Pectic and pectin are related, but not interchangeable since they behave differently. Pectin can be found naturally in fruits. In some jelly and jam recipes, if there isn’t enough pectin in the fruit to make it thicken itself, extra pectin must be added. Pectic, on the other hand, is an enzyme that breaks down pectin. It is called for often in wine recipes, as it breaks down the pulp and skins of the fruit to release the natural flavors and aromas. Each is available as a liquid and a powder. Use the proper conversion rate to substitute liquid and powder pectin, or to replace liquid pectic with powdered.
Things You'll Need
Read the recipe to see how much liquid pectic enzyme is needed.
Calculate how many teaspoons of pectic enzyme powder to use as as substitute, using a formula of 1/2 tsp. of powder for every 5 drops of liquid pectic enzyme.
Measure out the correct amount of pectic powder and add it to the recipe.
Reverse the substitution if your recipe calls for liquid pectic enzyme and you are using powdered pectic.
Determine how much liquid pectin is required for your recipe.
Convert this amount to tablespoons if it is listed in teaspoons (3 tsp. equals 1 tbsp.).
Calculate how many teaspoons of powdered pectin to substitute for the liquid version, using a conversion rate of 4 tsp. of powdered pectin for every 2 tbsp. of liquid pectin required.
Measure out and add the correct amount of pectin powder to your recipe.
Reverse the substitution if you are substituting liquid pectin for powdered pectin.
References and ResourcesThe Cook's Thesaurus; Thickeners -- Pectin; Lori Alden
Gourmet Sleuth: Pectin
Ask Numbers: Teaspoon to Tablespoon
DeFalcos: Wild Grape Wine Recipe
The Winemaking Home Page; Winemaking, The Basic Steps; Jack Keller; August 2004