Pectic and pectin are related, but not interchangeable since they behave differently. Pectin can be found naturally in fruits. In some jelly and jam recipes, if there isn't enough pectin in the fruit to make it thicken itself, extra pectin must be added. Pectic, on the other hand, is an enzyme that breaks down pectin. It is called for often in wine recipes, as it breaks down the pulp and skins of the fruit to release the natural flavors and aromas.