We say "without added" pectin because most fruits naturally contain pectin, which is what causes jams to thicken. "Added" pectin helps make jam more quickly by reducing the time for cooking and firming the jam.
Making jam without added pectin has its pros and cons. The pros are that, hey, no commercial pectin is needed, so there is that savings. And you don't need an exact quantity of fruit; it doesn't matter if you have two cups of fruit or eight. The cons are that making jam without added pectin takes more time and fuel. And while many no-added-pectin recipes call for a lot of sugar, you can use less, a lot less. However, it will take longer to cook, there will be some loss of flavor and color, and as sugar is also a preservative, it will not last as long.
Making jam without added pectin is not without its challenges, especially when the exact cooking time isn't provided. How do you know when it is ready? There are a couple of tests to help you out.
- Freezer test. Remove jam from heat. Put a teaspoon of jam on a cold plate in the freezer. If it gels within a few minutes, the jam is fully cooked and ready for processing.
- Spoon test. Dribble a teaspoon of jam onto a frozen spoon and let it sit for one minute. Now run your finger through the jam on the spoon. If it doesn't fill in immediately, the jam is ready.
- Sheet test. As the jam nears the end of cooking, periodically dip a cool metal spoon into the mixture and immediately lift it out above the bubbling pot so that the jam runs off. As the mixture cooks, it will become thicker and the drops will become heavier. The jam "sheets" when two drops run together before dropping off the spoon.
Strawberry Jam
4 cups mashed strawberries (or other berries like blueberries, raspberries, and blackberries)
4 cups sugar
1 tablespoon lemon juice
Put all ingredients in a large pan and stir to combine. Bring to a boil over medium-high heat and then reduce slightly to maintain a constant boil. Boil for 20 minutes, stirring frequently.
Pour into prepared canning jars, leaving 1/2" headspace.
Refrigerate and use within six weeks, or freeze and use within 2-3 months. This jam can also be processed in a boiling water bath for 10-20 minutes, depending on your altitude.
Apricot Jam
4 cups mashed apricots
4 cups sugar
2 tablespoons lemon juice
Put all ingredients in a large pan and stir to combine. Bring to a boil over medium-high heat and then reduce slightly to maintain a constant boil. Boil for 20 minutes, stirring frequently.
Pour into prepared canning jars, leaving 1/2" headspace.
Refrigerate and use within six weeks, or freeze and use within 2-3 months.
For long-term storage, process in a boiling water bath for ten minutes or more, depending on altitude.
Low-pectin fruits will require more cooking time to set than high-pectin fruits. Low-pectin fruits include:
- Apricots
- Cherries
- Most berries (blueberries, elderberries, raspberries, strawberries)
- Peaches
- Pears
- Pineapple
- Apples
- Blackberries
- Crabapples
- Currants
- Gooseberries
- Grapes
- Plums
- Quinces
Links to related posts:
All about Commercial Pectin
For further reading:
https://www.thekitchn.com/how-to-make-basic-fruit-jam-cooking-lessons-from-the-kitchn-193560
https://preparednessmama.com/jam-without-pectin/
https://www.pickyourown.org/makeyourownpectin.htm
https://www.theorganicprepper.com/how-to-make-jam-without-using-added-pectin/
https://butterwithasideofbread.com/strawberry-jam-without-pectin/
https://www.allrecipes.com/recipe/263781/raspberry-jam-without-pectin/
06.06.20
Grow a crab apple tree and you'll never run out of pectin.
ReplyDeletePick a good species and they are excellent eating.
Centennial: Produces large orange-red fruit that is good for fresh eating but does not store well. Ripens in mid-August
.
Chestnut: Known for its nutty flavor and yellow flesh, this variety can be stored for several weeks. It ripens in early September
.
Whitney: Often used for pickling and preserving, it produces large fruit that is also suitable for fresh consumption. Ripens in late August to early September
.
Wickson: A self-pollinating variety that produces sweet fruit, making it a great choice for fresh eating and preserves
Also, an excellent pollinator for apple trees and attractant for pollinators for your garden.
Hunters find crab apple trees great for attracting deer and elk.