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Liquid pectin is a thick, syrupy substance while powder pectin is a dry, powdery form. The main difference is in how they are used in recipes - liquid pectin is typically added towards the end of cooking, while powder pectin is usually mixed with sugar before cooking. The choice between the two can affect the texture and set of the final product, with liquid pectin often resulting in a softer set and powder pectin giving a firmer set.

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What are the differences between liquid pectin and dry pectin, and how do they affect the outcome of recipes that call for pectin as an ingredient?

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