Making Jams and Jelly Without Commercial Pectin

Updated on November 25, 2017
Kymme profile image

Kim is a Master Gardener from Montana and has been wild harvesting and growing fruits and vegetables for home use most of her life.

No Pectin Homemade Jam and Jelly
No Pectin Homemade Jam and Jelly | Source

It's au naturale

I grew up on fresh everything: fresh milk, fresh meat, fresh eggs, fresh vegetables... in an era where everything was homemade, it's no big surprise that I preserve my garden's bounty.

There are tons of reasons to make your own food, the big one being flavor. If you are reading this, you probably already know this. And you are probably already well on your way to au naturale.

Nothing tastes quite like homemade, and that goes double for jam and jelly. The sweet fresh fruit taste spread over buttered toast is to die for. Jam isnt just for PB&J either. Jam (& jelly) goes well in oatmeal, yogurt, ice cream, waffles, smoothies, toast, and a zillion other things. Any fruit you love can become jam or jelly.

Store bought jams and jelly can get expensive and are super sweet. Like, too sweet. Sugar is a natural preservative. If a product contains 75% or greater sugar, it should never ever expire. Which makes it perfectly clear why store bought is too sweet. (And why I think Americans have a diabetes problem) At home, sugar, among other things, can be controlled.

Store bought jams and jellies also have a taste to them that I personally attribute to the pectin. The first time I made homemade jam, I purchased and used commercial pectin. I didn't like it. Everything was going great, until I added the pectin. As soon as I added the pectin, the taste changed. I tried several more batches with several brands both liquid and powder. To my dismay, all of them tasted funny.

So I asked myself, what is pectin? Why do almost all fruit spread recipes call for it? And, how did they do it hundreds of years ago?

Commercial Pectin
Commercial Pectin | Source

What is Pectin, Anyways?

Pectin is a naturally occurring substance found in most fruits in varying amounts. Some fruits are high in pectin and some fruits are low. Fruits containing large amounts of pectin do not need added pectin in order to gel. Fruits containing low amounts of pectin need pectin added in order for your product to gel.

Commercial pectin is allegedly apple based. Apples are naturally high in pectin and have been used since before commercial pectin even existed to gel jams and jelly. So it makes perfect sense that commercial pectin be made from apples.

Why do most jam and jellies call for added pectin? It really depends on the fruit, and more than likely I was choosing fruit low in pectin to preserve. So it just seemed like so many recipes called for it. I trust and use the Ball™ Home Canning book as millions of Americans do, their recipes are tested and have passed rigorous standards...so how did they do it before Ball™?


(Ball™ is THE trusted home canning source. I am not in anyway bashing commercial pectin. The picture above is my jar of pectin from my cupboard. )

Apples, Plums, & Grapes are high in pectin

Click thumbnail to view full-size
 ApplesVarious Varities of PlumsGrapes
 Apples
Apples | Source
Various Varities of Plums
Various Varities of Plums | Source
Grapes
Grapes | Source

Fruits High in Pectin

These fruits can be made into jam or jelly straight. Or used to balance low pectin fruit to gel.

Apples

Crab Apples

Cranberries

Currants

Gooseberries

Grapes

Plums

Quince

We can learn a lot from our elders...

I maintained a glorious garden for a wonderful woman for many years. She was a delight to talk to. She was well into her 80's when I met her. I asked her one afternoon about this pectin thing. She brought me into the house and pulled a box from one of the shelves. The papers in the box were tattered and worn and she flipped through it without a thought. She pulls out this slip of paper, barely legible and told me how her grandmother made jelly...no pectin...(her grandmother...)

1:1

Measure 1:1 sugar:fruit (juice)

That's what the slip said. It was that simple.

On the other side of the paper were notes as to which fruits to use together, in order to get the fruit to set. I've noticed a consistency with old recipes...most of them simply list ingredients, no instructions on mixing or baking. The author assumes the reader knows their way around a kitchen and what to do with the ingredients. I have found myself guilty of this very thing...I'm working on this, I don't want my grandkids looking through my recipes with dazed and confused looks on their faces.

Fruits Low in Pectin

Apricots

Blueberries

Cherries

Elderberries

Peaches

Pears

Pineapple

Raspberries

Strawberries

Cherries, Elderberries, & Strawberries contain Low amounts of pectin

Click thumbnail to view full-size
Pie CherriesElderberriesFresh Picked Ogalala Strawberries
Pie Cherries
Pie Cherries | Source
Elderberries
Elderberries | Source
Fresh Picked Ogalala Strawberries
Fresh Picked Ogalala Strawberries | Source

Mixing fruits to balance pectin

Making Pectin...

For lack of a better way to put it...those who preceded us across this vast frontier created jams and jellies by mixing fruits. A small amount of high pectin fruit was added to fruits that were low in pectin to aid the geling process.

I gather a lot of wild fruits as they ripen throughout the year. This was valuable information. This was how cherry/apple, and apple/mint jelly came about. And many other fascinating combinations.

This means that wild fruits such as serviceberries, mountain grapes, huckleberries, thimbleberries and other underused fruits can be used given the correct ratio of pectin.

I should mention juicing, as not all fruits are easy to turn into jam or jelly. Some fruits such as oregon grapes, chokecherries, and barberries have more seed than fruit. It is here that juicing is helpful. I use a steam juicer to extract the fruits juices naturally. Straight juice, no need to strain. This neat little contraption was given to me by a friend and it has been extremely helpful in making syrups and jelly from some of my favorite underused fruits.

Wild and Unusual Fruits

Click thumbnail to view full-size
ChokecherryOregon GrapeServiceberry
Chokecherry
Chokecherry | Source
Oregon Grape
Oregon Grape | Source
Serviceberry
Serviceberry | Source

Jam or Jelly

1:1

Sugar: Fruit/Juice

Pectin

3/4 low Pectin Fruit

1/4 High Pectin Fruit

Pectin Ingredients

  • 1/4 High pectin fruit (eg. apples)
  • 3/4 Low pectin fruit (eg. Peaches)

Jelly Instructions

  1. Choose your fruit (s), juice your fruit.
  2. Measure juice. Use 1c Sugar to each cup of juice.
  3. Bring to a rolling boil for several minutes. Scrape off any foam. Cook until gel point is reached. Gel point has been reached when the syrup slides of the spoon instead of dripping.
  4. For jam: measure 1c sugar to 1 c fruit.
  5. Fill sterilized jars with fruit product. Refrigerate. you can choose to preserve your jams and jelly using a waterbath canner. Follow the instructions from your local extension office on proper canning times for your area.

In a nutshell...

You can make and preserve anything given the necessary information. Understanding a fruits pectin content will help you decide how to proceed with each future recipe, and hopefully, encourage you to explore new and interesting flavors.

Remember, if you alter a recipes sugar content, your preserving method will have to change. Even if you use a water bath and follow the time exactly. Sugar IS the natural preservative in all of these recipes.

Citric Acid is another ingredient found in many jams and jellies. Lemon juice is usually the source. You CANNOT exchange lemon essential oil for lemon juice. The essential oil of lemon does not contain citric acid.


If ever you need canning or preserving instruction, your local county extension office will be able to help you.

Questions & Answers

    © 2017 Kim French

    Comments

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      • Kymme profile imageAUTHOR

        Kim French 

        7 months ago from Stevensville, Montana

        Thank you! And I love mother earth news, I will have to go see if I can find that article!

      • jo miller profile image

        Jo Miller 

        7 months ago from Tennessee

        Very good information here. I'll be bookmarking and coming back to this. There was a very good article in Mother Earth News recently about making jam without pectin. My husband is the jam maker in our family. He tried some peach preserves and they were wonderful.

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