Rapid Set pectin is a high-methoxyl form of the substance, meaning it contains high quantities of the compound CH3O. It is most often used in preserves that contain bits of fruit or vegetable, such as jams and marmalades.

Slow set pectin, another high-methoxyl form of pectin, is used in less pulp-laden jellies,such as apricot and grape jelly. It's also used in some less pulpy jams and preserves.

Stabilizing pectins are most commonly used in dairy products. Specifically, they are used to stabilize acidic proteins in dairy products during any heat processing used to manufacture the product. Stabilizing pectins can be found in yogurt, soya beverages and whey beverages.

Low methoxyl pectin, also known as LM pectin, is often used for products with a reduced sugar content. This form of pectin needs calcium as a catalyst to begin the gelling process. Products containing LM pectin include reduced sugar preserves, sauces, marinades and dessert toppings. LM pectin is also used in low acid fruit preserves, such as fig preserves.