Pectin is a polysaccharide that is naturally occurring in all fruits and vegetables. Pectin is most abundant in citrus fruits and apples.
Pectin consumption rates vary from 5 g to 15 g per 1 kg of fruit. The more sugar and the less liquid it is, the less pectin should be added. A general rule of thumb: If sugar is taken in the ratio of 1 kg of fruit: 500 g of sugar, then 4-5 g of pectin is enough. If less sugar is taken, for example, 1 kg of fruit: 250 g sugar, then 7-10 g of pectin is needed. If no sugar is used at all, 12-15 g of pectin is taken per 1 kg of fruit.
Pectin is added to boiling jam or fruit puree, with a preliminary need to make a premix: mix pectin with a small amount of sugar, so that it is evenly distributed in the jam. This is due to the peculiarities of dissolving pectin. Pectin does not melt like sugar, but behaves like gelatin - first it swells up, absorbing water, and only then it dissolves. If pectin powder is not mixed with sugar, its particles may stick together, they will remain in the syrup in a lump.

Agar-agar is a mixture of agar polysaccharides and agaropectin obtained from red and brown algae native to the Black Sea, the White Sea and the Pacific Ocean. Agar-agar is a vegetable substitute for gelatine. It is odourless and tasteless and is usually sold in powder form, less commonly in flakes or slabs. The lighter the agar-agar, the better its quality: the colour of the highest grade is white or light yellow, with a slight greyish tint allowed, the colour of the first grade ranges from yellow to dark yellow. Agar-agar is insoluble in cold water and will dissolve completely only at a temperature of 95-100 °C.
Agar-agar is used in jellies, marmalades and marshmallows. It is dissolved in a warm liquid (water, fruit juice) at a rate of about 1 teaspoon per cup of liquid and left to swell for 10-15 minutes.