Pectin is a type of fiber found in plants that "gels" when combined with water, which creates a semi-solid, spreadable consistency in jams, jellies, and preserves. Some high-pectin fruits like blueberries may not require additional pectin, but when your preserves need some help to thicken up, the type of pectin you choose really matters.

Different types of pectin can be substituted for one another if you follow instructions, convert the measurements, and understand how different pectin sources may change the end result. Pick the kind of pectin that is best for the kind of jam you want to make, whether it be no-cook jam, low-sugar jam, or another type.