Making Jam Without Added Pectin

Making jam without added pectin is a traditional technique that allows you to create delicious preserves using just fruit, sugar, and a bit of patience.

These days, most jam recipes are “quick jams” made in just a few minutes by mixing fruit, sugar and a box of pectin.  They come together quickly, but often they don’t have the incredible flavor, or lush texture that comes from making jam the old fashioned way with just fruit, sugar and a bit of lemon juice.

Making homemade jam in the old-fashioned way is a simple way to preserve a bumper crop from the garden without buying boxes of powdered pectin from the store. Old-fashioned preserves give you more fruit flavor and are less expensive to make, too.

Boxed pectin can cost as much as $6 per box, just to make 4 to 5 jars of jam.  That’s more than a dollar per jar.

But my real reason for preferring pectin-free jams is flavor.  The old-fashioned way may take a bit more patience, but it’s well worth it in my book.  The flavor in old-fashioned jams is more concentrated, and cooking the fruit to coax out the pectin also brings out more of their natural flavor too.

While making jam without pectin may take a bit more time and attention than using commercial pectin, the results are well worth the effort. With practice, you’ll develop a feel for when your jam is perfectly set, allowing you to create delicious, natural preserves all year round.

Remember, jam-making is both a science and an art. Don’t be discouraged if your first attempt isn’t perfect – each batch is an opportunity to learn and improve. Soon, you’ll be spreading your own homemade, pectin-free jam on your morning toast, savoring the pure fruit flavor and the satisfaction of a job well done.

Choosing the Right Fruits

Some fruits are naturally high in pectin, making them ideal for pectin-free jam:

• Apples (especially tart varieties)
• Blackberries
• Blueberries
• Cranberries
• Currants
• Gooseberries
• Grapes (especially Concord)
• Plums
• Quinces

When using lower-pectin fruits like strawberries or peaches, consider adding some high-pectin fruit to help with setting. For example, you might add a grated apple or some lemon juice to your strawberry jam. Or add a handful of red currants to your raspberry jam for a firmer set.

You can make a single fruit jam with no added pectin with lower pectin fruits, but the set might be a little less firm.  The flavor will be all there, though!

The Basic Recipe

While ratios may vary slightly depending on the fruit, here’s a general guideline for making jam without pectin:

• 4 cups of prepared fruit
• 2-4 cups of sugar (adjust based on fruit sweetness and personal preference)
• 2 to 4 tablespoons of lemon juice

Prepare your fruit by washing, removing stems, and chopping if necessary. Place the fruit in a large, heavy-bottomed pot. Add sugar and lemon juice (if using). 

Bring the mixture to a boil over medium-high heat, stirring frequently. Maintain that heat, stirring to prevent scorching on the bottom, and watching to ensure that the pot doesn’t foam over.  (Using a deep pot that’s at least twice as big as the volume of your ingredients pot can help with this.)

Keep cooking until the jam reaches its setting point.

Testing for Doneness

Without added pectin, knowing when your jam is ready requires a bit of skill. Here are three methods to test for doneness:

• Temperature Test: Use a candy thermometer to check when the mixture reaches 220°F (105°C) at sea level. For higher altitudes, subtract 2°F for every 1,000 feet above sea level.  For example, at 2,000 feet in elevation, jam will set at 216°F.
• Spoon Test: Dip a cold metal spoon into the boiling jam. Lift it horizontally and watch how the jam drops. If it forms two drops that flow together and fall off the spoon, it’s ready.
• Plate Test: Place a small plate in the freezer before you start cooking. To test, drop a spoonful of hot jam onto the cold plate. Let it sit for a minute, then push it with your finger. If it wrinkles and doesn’t flow back together, it’s ready.

Canning Homemade Jam

Once your jam has reached the setting point, it’s time to can it for long-term storage. Carefully ladle the hot jam into jars, leaving 1/4 inch headspace. Wipe the rims clean and apply the lids and bands. 

Process in a boiling water bath for 10 minutes (or 15 minutes if above 6,000 feet in elevation).

Troubleshooting Common Issues

Even experienced jam makers sometimes encounter problems. Here are some common issues and how to address them:

Runny Jam

If your jam is too runny, it may not have reached the proper setting point, but it also may just not have had enough time in the jar. Start by waiting 48 to 72 hours, as pectin can sometimes take a a few days to set fully. 

If it’s still runny, empty the jars back into a pot and cook again, testing frequently for set. Add a small amount of commercial pectin while recooking to help it set.

Overly Thick Jam

If your jam is too thick or rubbery, it may have been overcooked. To salvage it, heat it gently in the microwave before use to soften it. Use it as a glaze for meats or vegetables. Add water while reheating to create a syrup for pancakes or ice cream.

You can also try re-cooking it with water to thin it out, and then bringing it back up to temperature and stopping right at the set point.  Be aware that overcooked jams sometimes taste burned from their initial cook, so give it a taste before you put in the work of trying to salvage it.

Crystallized Jam

Sugar crystals can form if all the sugar isn’t fully dissolved during cooking. To prevent this, ensure all sugar is dissolved before boiling. Don’t scrape the sides of the pan where sugar crystals may have formed. If crystals have already formed, gently reheat the jam to dissolve them.

Jam Recipes without Pectin

Different fruits may require slightly different approaches, and these are some of the most common homemade no pectin added jams:

Apple Jam

Apples are high in pectin, and this jam comes together quickly.  The main thing here is to avoid making really sweet applesauce, which can happen if you don’t macerate the fruit.

Start by peeling and chopping the apples into ½ inch pieces, and then mix the fruit and sugar.  Allow the fruit to macerate in the sugar for at least 4 hours, or overnight.  This firms up the fruit and allows it to cook into jam without falling apart. 

To make a 4 to 5 half pint batch, you’ll need 16 cups of chopped apples (from 6 lbs whole apples), 4 cups of sugar and 1/2 cup of lemon juice. Cook for about 20 to 30 minutes.

My full recipe for apple jam has pictures for each step.

Apricot Jam

Apricots are low in pectin, but they still make a velvety jam that spreads beautifully. For 4 to 5 lbs apricots (12 cups chopped), use 3 cups of sugar and 1/4 cup of lemon juice. Cook for about 30 to 45 minutes.

My full recipe for apricot jam shows each step, and unlike with peaches, there’s no peeling required. With a bit more patience, you can also make slow-cooked apricot butter too.

Blackberry Jam

Blackberries have a moderate amount of pectin, and I’ve never had trouble getting our wild blackberries to set into a delicious pectin-free blackberry jam.  Still, some people prefer to mix in a bit of grated tart apple to help ensure set. And using slighlty underripe fruit for about 1/4 of the total can help set too. 

For 8 cups of whole blackberries, use 4 cups of sugar and 1/4 cup of lemon juice. Cook for about 15 to 25 minutes. Juicy cultivated blackberries will take longer to set, and yield slighlty less than the more pectin rich, intensely flavored wild blackberries.

You can also make blackberry jelly without pectin.

Blueberry Jam

Blueberries are generally considered low in pectin, but they have plenty of other natual fiber which still makes for a lovely pectin free jam. The skins help thicken things up too.

They won’t make a pectin free jelly though, so you’ll have to stick with jam with plenty of fruit pulp and skins. That’s ok, given that the skins acutally have most the flavor compounds anyway.

For 4 cups of blueberries, use 2 cups of sugar and 1/4 cup of lemon juice. Cook for about 20 minutes or until set.

My recipe for no pectin added blueberry jam walks you through the whole process, and I also have old fashioned recipes for blueberry rhubarb (bluebarb) jam and I’ll have a recipe for blueberry peach jam posted later this summer.

And if you want a real treat, try your hand at blueberry butter! It’s like apple butter, with blueberries cooked into a luscious spread.

Cherry Jam

Cherries are low in pectin, especially tart cherries, but they still make a lovely jam because the cherry skins hold everything together and make for a nice chunky spread. 

Tart cherry jam just uses less lemon juice because they’re already pretty tart, while black cherry jam adds a bit more to balance the flavor. Either way, the extra pectin from the lemon juice helps the jam set.

For 6 lbs whole cherries or 5 lbs or 10 cups pitted, use 4 cups of sugar. With tart pie cherries, use 1/4 cup lemon juice and sweet cherries use 1/2 cup lemon juice. tablespoon of lemon juice. Cook for about 35 to 45 minutes for tart cherries, and 20 to 25 minutes for sweet cherries.

Cranberry Jam

These days, you don’t usually think of canberries for jam, and most people just use them for cranberry sauce around the holidays. But in truth…cranberry “sauce” is a simple no pectin jam made with just cranberries and sugar. It’s awkward to think of putting jam on meat (at least on modern tables), at so we call it sauce.

Cranberry sauce (or Cranberry Jam) comes together quickly with just cranberries and sugar, though you will need to add a bit of water to the mix to get the cranberries to cook properly until they release their juices.  To make 5 to 6 half pints, you’ll need 6 cups cranberries and 3 cups sugar, along with 3 cups water.  Cook for about 10 minutes until set.

You can also make a simple no added pectin cranberry jelly, straining out the tiny seeds and skins for a crystal clear jelly.

These tart, pectin-rich fruits also do well when mixed with other seasonal fruits, in cranberry orange jam and cranberry apple jam.  I also like to use frozen strawberries to make a special Christmas Jam (or Cranberry Strawberry Jam).

Elderberry Jam

Elderberries are low in pectin, and they’re also not quite acidic enough for canning.  To make elderberry jam, you have to use a traditional high sugar recipe to ensure that the jam will keep.  

There’s an tested cooperative extension recipe for elderberrry jam that sets beautifully without pectin, but be sure to follow it exactly, as this particular recipe can’t be changed at all if you’re canning.  (With every other fruti on this list, you can adjust the recipe to your tastes, as they’re all acidic enough for canning even without sugar.)

To make old fashioned elderberry jam, you’ll need 8 cups de-stemmed elderberries, or about 2 1/2 lbs, use 7 cups white sugar (3 lbs) and 1/2 cup of lemon juice. Cook for about 25-30 minutes.

Fig Jam

Figs have a moderate amount of pectin, but they’re high in other types of fiber and they work for homemade fig jam without added pectin.

For about a quart of figs, you’ll need 1 1/4 cups of sugar and 2 Tablespoons of bottled lemon juice. Figs are low in acid, so don’t skip the lemon juice for canning safety. Cook for about 10 to 12 minutes.

Unlike there jams, you’ll know when the fig jam is done when a spatula can be traced along the bottom of the skillet, with the jam remaining separated after the spatula is lifted.

Gooseberry Jam

Gooseberries are high in pectin and they set almost as soon as they touch the heat! They’re another one of those old fashioned fruits that were commonly added to other jams to help set, so it’s no problem to make a simple gooseberry jam (or gooseberry jelly).

For 3 cups of gooseberries, use 2 cups of sugar and a bit of water to get the mixutre cooking without scorching. Cook for about 10 to 15 minutes.

Grape Jam

Grapes are often claimed as high in pectin, but for some reason, grape jelly often doesn’t set without added boxed pectin (or added apples in the mix).  Old fashioned grape jam, on the other hand, has the skins and pulp in the mix and it sets nicely.

The process is a bit involved, as you actually skin the grapes (it’s easier than it sounds, there’s a trick to it).  I’d suggest reading my recipe for grape jam for the specific technique.  In general though, for 8 cups of stemmed grapes (about 2 lbs), use 6 cups of sugar. Cook for about 15-20 minutes.

You can use that same technique to make Muscadine Jam from those big ole southern grapes.

Kiwi Jam

Kiwis are high in pectin, and many people like making strawberry kiwi jam, not only because it tastes lovely but also because the pectin in the kiwis helps the low pectin strawberries set nicely. 

To make kiwi jam, use 4 lbs of kiwis and 4 cups of sugar, plus 1/4 cup of lemon juice. Cook for about 10 to 15 minutes.

Mango Jam

Mangoes are low in pectin, but they still make a full-flavored tropical jam without added pectin. 

For 4 cups of chopped mangoes, use 3 cups of sugar and 2 tablespoons of lemon juice. Mangoes are less acidic than they seem, and they need bottled lemon juice for canning safety.

Cook for about 20 minutes until set.

Nectarine Jam

Nectarines are low in pectin, just like peaches, but since their peels are soft and almost dissolve when cooked they actually thicken nicely into a no-pectin jam (and you don’t have the fuzz like you do with peaches).  

While I’m not a fan of no-pectin peach jam, nectarine jam without pectin is amazing! 

For 8 cups of chopped nectarines, use 2 1/2 cups of sugar and 1/4 cup of lemon juice. Cook for about 10 to 15 minutes.

Peach Jam

Peaches are also low in pectin, and they make for a loose set jam without pectin, but the flavor is amazing. For 5-6 cups of chopped peaches, use 4-5 cups of sugar and 2 tablespoons of lemon juice. Cook for 20-30 minutes.

Though I generally avoid pectin where I can, I do tend to make my peach jam WITH pectin.

I prefer peach butter if I’m not adding pectin.

Pear Jam

Pears have moderate pectin, just a bit less than apples, but still plenty to make a delicious jam with just sugar and lemon juice. 

Again though, you’ll need to macerate the fruit to keep them from falling apart into pear sauce.  This is one where you’ll really want to read my specific recipe for old-fashioned pear jam.

In general, for 4 lbs of pears, use 3 cups of sugar and 1/4 cup of lemon juice. Cook for about 10 to 15 minutes.

Persimmon Jam

High in pectin, but low in acidity, these fruits need extra lemon juice for preservation. Like the elderberry jam recipe, this persimmon jam recipe is one you can’t change (other than adding MORE sugar and lemon juice). But make sure you don’t reduce them.

I generally make it with Fuyu persimmons, which are firm fleshed and don’t have seeds, and I don’t peel them. I have heard that some people enjoy making it with soft hachiya persimmons or astringent native wild persimmons, but I haven’t tried with either of those.

Pineapple Jam

Pineapple is low in pectin, but high in other types of fiber that help it make a thick tropical homemade pineapple jam. 

For 3 cups of crushed pineapple, use 1 1/2 to 2 cups of sugar. No lemon juice because pineapples are acidic enough already. Cook for about 25 to 30 minutes.

Plum Jam

Plums are high in pectin, and plum jams come together quickly the old fashioned way.  For 9 cups of chopped plums, use 3 cups of sugar. Cook for about 20 to 30 minutes.

You can also make a no pectin added plum jelly, and I’m especially fond of slow cooker plum butter.

Quince Jam

Quinces are very high in pectin and set quickly…once they soften enough to be fully cooked.  They’re actually often used to set other jams as a pectin source, so it’s easy enough to make an old fashioned quince jam. (They work really well in quince jelly too.) 

For 7 cups of chopped quince, use 3 cups of sugar and 1/4 cup lemon juice. Cook for about 15-20 minutes.

Raspberry Jam

Raspberries are generally considered moderate pectin, but they have other natural fiber that allows them to cook like a high pecitn fruit. I’ve even made no pectin added raspberry jelly, which isn’t something you can noramlly do with a “low pectin” fruit.

To make a no added pectin raspeberry jam, you’ll want 4 cups of raspberries, use 4 cups of sugar. Cook for about 10 minutes.

I also have a recipe for black raspberry jam, and black raspberry jelly too!

Strawberry Jam

Strawberries are low in pectin, so they benefit from longer cooking times. For 8 cups of mashed strawberries, use 6 cups of sugar and 2 tablespoons of lemon juice. Cook for about 45 minutes.

My full recipe for Old Fashioned Strawberry Jam walks you through the whole process. I also have a recipe for Christmas Jam, which is strawberry jam with added high-pectin cranberries, so it sets much faster without pectin.

Beyond Jam Recipes

Besides jam, you can also make homemade fruit butters without added pectin. With those recipe, the fruit is slow cooked until thickened, and it works with just about any fruit. Some of my favorites include blueberry butter, plum butter and peach butter.

And, of course, classic apple butter.

What are your favorite homemade preserves without pectin? Leave me a note in the comments!