Pectin vs Agar Agar vs Gelatin for Pate de Fruits I was reading up on the difference between Pectin, Agar Agar and Gelatin.
From what I read for use in cooking as thickening or gellatinizing agents there isn't any real or significant difference.

So if I were to make Pate de Fruits or jam or anything that usually would require any one of those three, would it be OK to substitute it for any of the others?
There are plenty of high-sugar-content sweets that use gelatine, so it would be a reasonable substitute, but won't match the texture that pectin would normally provide in a pate de fruit or jam.

I don't know of any recipes using agar-agar that are designed for long-term storage, it is more often used in desserts, and again has a very distinctive (slightly crunchy to me) texture