Pectin or no pectin when making a homemade fruit jams?

Before we start making homemade jam we need to realise what is it that helps to stabilise or thicken fruits into a jam. The answer is Pectin enzyme which occurs naturally in a fruit and basically helps to hold fruit together so as the fruit ripens enzymes in the fruit start to break down which is why very ripe fruit is both softer and more difficult to jam.

3 factors which help to make homemade jam

When making a jam Pectin doesn’t do the whole job alone but there needs to be sugar which helps to bond with a water and acid which has some of the Pectin already creating the perfect environment. So sugar and acid help to create the perfect environment for pectin to get the job done but what about all the water? Yes, we need to apply the heat.

IngredientsThe homemade cranberry jam with pectin
5 cups of fruit(875 g)
3 cups of sugar(525 ml)
3 tbsp. of Lemon Juice (45ml)
1/2cup Pectin (50 g)
Pinch of Salt

Making a homemade fruit jam

Various fruits have a different content of sugar and pectin so make sure you adjust your recipe as you taste them.

  1. Cut your fruit into chunks and then lightly mash them it will realise some of the pectin.
  2. Sterilise jars before use – Wash them in a dishwasher or simply in a soapy warm water, rinse and boil them in water for about 5 minutes then keep them in a hot water before use it will prevent jars from breaking when you pour in the hot jam to set.
  3. Combine fruits, pectin and lemon juice in a pot over medium heat and bring to the boil
  4. Remove the foam which creates on the top if needed and stir sugar and salt in the mixture, cook for another 10 – 15 minutes.
  5. Pour jam into the jars, close the lit and invert the jars to help it set.
  6. Then slowly place them inside the boiling water and leave for another 5-8 minute if you skip this step then jam will spoil.
  7. Remove them, let cool and refrigerate.


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