Pectin vs Tapioca Starch
A side-by-side guide to substituting Tapioca Starch for Pectin (or vice versa).
Use 2.0 tbsp of Tapioca Starch for every 1 tbsp of Pectin.
Side-by-side
Tapioca Starch
Conversion: Use 2.0× as much (2.0 tbsp per 1 tbsp)
Tags: vegangluten-free
Notes: Use 2 tbsp per 1 cup fruit; creates glossy, translucent jam consistency. Mix with cold juice before adding to hot fruit to prevent lumping.
Read the full guide: Tapioca Starch
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Open calculator →When to use Tapioca Starch instead of Pectin
Use 2 tbsp per 1 cup fruit; creates glossy, translucent jam consistency. Mix with cold juice before adding to hot fruit to prevent lumping. The conversion is use 2.0× as much (2.0 tbsp per 1 tbsp).
Common questions
Yes — Use 2 tbsp per 1 cup fruit; creates glossy, translucent jam consistency. Mix with cold juice before adding to hot fruit to prevent lumping. Ratio: Use 2.0× as much (2.0 tbsp per 1 tbsp).
Use 2.0× as much (2.0 tbsp per 1 tbsp). For other quantities, use the SubSwap calculator.
They are similar in most uses, but Use 2 tbsp per 1 cup fruit; creates glossy, translucent jam consistency..
Tapioca Starch is one of the options SubSwap lists for Pectin. The 'best' choice depends on your recipe — see the full list of Pectin substitutes.
Looking for more Pectin substitutes beyond Tapioca Starch?
See all Pectin swaps →