You are probably familiar with the powdered or liquid pectin sold in the canning section of the grocery store. It is used in jam and jelly recipes to create the “gel” or the “set” of the canned product. Made from citrus peels or apples, a commercial pectin does a great job in making a jam set quickly. However…
I Rarely Use Commercial Pectin.
Why?
Because although commercial pectin will give you a consistent gel, you have to stick to the specific recipe (or ratio) on the box or you won’t have success. And most pectin recipes use large quantities (like 6-7 cups) of sugar. Yes, you can use low/no sugar pectin and I do use it – especially if I want to use a sweetener like honey. But most of the time, I don’t mind some sugar in my jam. I just want to have more control over how much.
In addition, there were many times as a newbie canner that the commercial pectin would over-set my jam – making it too firm. So many years ago, I decided to let the natural pectin in the fruit do the work for me.
I know that some people don’t like to use pectin because they think it is unnatural. I am not one of those people. I feel commercial pectin is natural and perfectly safe to use. I still use it sometimes. And there is nothing wrong with using a commercial pectin! It’s just that 9 times out of 10, I like to let the jam tell me when it’s ready.
Plus, if you make a recipe without the addition of commercial pectin, you have more fruit/sugar measurement options. I still recommend you follow a tested recipe, because you get the best results that way. (Some sugar-fruit-acidity ratios work better than others) But, there are SO many recipes out there with varying amounts of sugar that are tried and true and they don’t require the addition of the commercial pectin.
Let Me Show You:
Before I go any further, you need to watch the video above to see how EASY a no-pectin recipe is. This is the 3rd video in our playful Canning the Harvestseries. In just 2 minutes you learn how to:
- Make Apricot-Ginger Jam with no added pectin
- Remove most of the foam easily in half the normal time
If you want to embed this video, you can use this youtube version of No Pectin Apricot Jam.
How To Get A Gel Without Extra Pectin:
Most fruit such as apples and citrus have naturally high amounts of pectin in them. So you do get a certain amount of gel (or set) without adding anything extra to the mix. A few fruits (such as grapes) are lower in pectin. They are a bit harder to gel without using a commercial product. Harder…but not impossible! Here is the secret…
You can get the gel with temperature.
When you cook any sugar mixture, you can reach various stages of texture by cooking the recipe to a certain temperature (just like candy making). The magic temperature for getting a gel is 220 degrees F (if you are at sea level). At this temperature, most of the water has cooked out and the pectin-acid-sugar begins to change over to a thicker consistency. It’s like magic!
I suggest you buy a candy thermometer to make recipes like this. Many instant-read thermometers do not reach 220 degrees.
Sugar & Safety: People often ask if the jam is still safe with less than the 6-7 cups of sugar called out for many recipes. Yes, they are safe. The high amount of sugar in commercial pectin recipes serves several purposes:
- A specific ratio of sugar is needed in order for commercial pectin to work it’s magic (unless it is a low/no sugar pectin).
- It also helps the jam keep its vibrant color. (Jams with less sugar are darker and their color fades quickly.)
- And it does help extend the shelf life.
But, lower sugar jams are perfectly safe from botulism due to the acidity.
Acidity: Most recipes call for lemon juice and you need that for several reasons.
- First, it helps bring out the flavor of the fruit.
- Second, it brings the acidity to a good level for creating the gel naturally.
- Third, it assures an even higher acid environment, which keeps bacteria from forming. Fruit is naturally high acid. The lemon juice makes it more so.
Exceptions: Now one fruit that is very, very low in pectin is the cherry. Reaching the gel temperature with cherries can make the fruit taste a little burnt. This is probably because they take so long to get to temperature and they are more easily scorched. So in those cases, I either use a commercial pectin or I do a fruit mix like cherry-apple or cherry-citrus to get a gel faster.
There are lots of pectin-free recipes out there and I will be sharing more here as we go.
Here is the full recipe shown in the video.
Apricot – Ginger Jam
The combination of ginger and apricot works really well together. The ginger adds zing, not heat. You’ll love it. Remember to use a candy thermometer to get the proper “gel stage” temperature.
Makes approximately 4 (1/2 pint) jars
Ingredients:
- 6 cups pitted, chopped apricots (with skins on)
- 3 1/2 cup sugar
- 1 Tbsp. grated fresh ginger (for zing)
- 3 Tbsp. freshly squeezed lemon juice
If you are new to canning, read how to use a water bath canner first.
Heat your jars in a water bath canner while you prepare the recipe. In a large, heavy-bottomed stockpot combine all ingredients. Bring the mixture to a full boil stirring frequently. Start watching your temperature. Cook until the jam reaches 220 degrees F on a candy thermometer. (See note on altitude adjustments below.) If you do not have a candy thermometer, you can use the wrinkle test (see below) to determine if the mixture is ready to set.
Once you reach 220 degrees, turn off heat. Remove foam.
Tip: Foam is not harmful in any way. Just unattractive in the jar. You can remove foam quickly by using wax or parchment paper. Place a piece onto the surface of the hot jam (being careful not to burn yourself) and then remove it. It takes most of the foam with it. Ta-da!
Remove empty jars from hot water bath. Fill each jar with jam leaving a 1/4 inch headspace. Wipe rims of jars. Add hot lids and rings and process in the hot water bath canner for 10 minutes. Turn off heat and let jars set 5 minutes before removing to a wooden surface or a towel-lined counter. Let jars cool. Check seal. Stored sealed jars on the pantry for 6 months. Transfer any unsealed jars to the refrigerator and use with in a few weeks.
Wrinkle Test: Place a spoonful of the jam onto a chilled plate and set it into the freezer for 2 minutes. Then use your finger to press into it from the side. If it wrinkles, it is ready to can. If not, keep cooking and try again in a few minutes.
Note on Altitude adjustments for temperature: Use the following temperature as your “gel” temperature based on your altitude.
- Sea Level: 220 degrees F
- 1,000 Feet: 218 degrees F
- 2,000 Feet: 216 degrees F
- 3,000 Feet: 214 degrees F
- 4,000 Feet: 212 degrees F
- 5,000 Feet: 211 degrees F
- 6,000 Feet: 209 degrees F
- 7,000 Feet: 207 degrees F
About Theresa Loe
Theresa Loe is an award-winning garden writer for television, print media and video. She is also one of the founding producers of Growing A Greener World, bringing her voice and expertise both on-camera and behind-camera from day one. She is passionate about taking the garden full circle (from seed, to pantry, to table) and shares how to capture seasonal, fresh-picked flavor.
Sounds wonderful. My only question is: How finely do you chop your apricots? I like a pretty smooth jam so I’m not sure if I should blend them first or if the boiling process breaks them down. Thanks for sharing your recipe.
Hi Rebecca,
I finely chopped the apricots to about 1/4 inch cubes. They DO break down quite a bit during the cooking process. You do not need to blend them at all.
Enjoy!
Theresa
Hi..I, also, like a smoother jam. While I cook the fruit, I use a potato masher to mash the fruit after it has softened in the pot.
Have you ever tried to make this recipe with xylitol? Is that even possible with no pectin?
Hi Tammy,
I have not ever worked with xylitol myself. However, it should work with a no “sugar” added recipe where you use a “no sugar pectin”. (With “sugar” being the standard granulated sugar). And yes, I think it would work with this apricot recipe because apricots do have some natural pectin and sugars (which is what creates the gel with temperature).
Here is an example of what I mean: https://www.growingagreenerworld.com/low-sugar-%E2%80%9Cstrawberries-and-cream%E2%80%9D-jam/
But if you want to try xylitol with a variety of recipes, I would suggest using Pomona’s Pectin. It has the addition of calcium to get the ‘gel’ and you can use no sugar, honey, or any sweetener you want. Xylitol should work as well.
The only thing I do not know is how xylitol reacts to being heated to a high temp. But I would assume it works as other sweeteners and should be fine.
I hope that helps.
T
Theresa,
I’m wondering why the shelf storage of this jam is only six months? I thought home-canned goods were good for a year after processing? I’m new to canning, so I have a lot to learn. Thanks so much for the recipe. I made some today and it’s delicious!
Hi Katie-
I only say 6 months because this jam tends to darken faster. I use less sugar than most recipes and there is no added pectin so the color tends to go much faster. It is safe for a year, but most people find it unappetizing after about 8 months. Hence the 6 month recommendation on my part. 🙂
Hi Theresa,
Would using raw honey instead of white sugar be about the same as agave? Meaning using less and boiling down more to reach proper gelling?
Thanks!
Yes Elaine – that is correct.
Thanks for the info Theresa. I have used half sugar with the pectin and boiled it longer than the recommended time to get it to set alright. I also use Jason’s method to thin thick jams, even commercial ones.
Can you do this with a jelly making machine
Hi Darlene,
I have not yet tried the jam making machine, so I don’t know if the recipe would work. Sorry, I don’t know.
Tried this with apricots, cherries and crystallized ginger (didn’t have any fresh). Ratio was about 4:1 apricots to cherries – it came out beautifully! Gelled nicely – tastes fantastic! Love the no pectin part!!
Fantastic Andrea!
Hi,
I just recently started canning and have opted for the lower sugar, pectin free method. I was wondering if jam has to reach 220 degrees at sea level to be considered safe to can? Or is that temperature just for gelling purposes? I recently made some apricot jam and it was gelled perfectly at 213 degrees, if I had cooked it any longer I would have ended up with apricot candy.
Thanks!
EXCELLENT question Ally.
If your jam gelled at 213, it is fine to can it up. The 220 is the temperature where the gel usually occurs, but there are lots of other factors that can come into play including the moisture content of the fruit, the sugar content, etc.
When you process it in the water bath to get the vacuum seal, it will take care of any bacteria in the jar and create the vacuum seal.
You are just fine with what you did.
Enjoy!
~Theresa
Hello,
I may have missed it if you already covered this, but can you use this recipe with other fruit as well? Raspberries and Strawberries, in particular. Thanks! I just picked 30 lbs of Apricots and can’t wait to give this a try 🙂
Hi DeAnne,
You can get a gel without pectin using those fruits but strawberries can be tricky and you may need more sugar to get the temperature up faster. (Strawberries can vary greatly in their pectin level).
Successful gel is a ratio thing based on the amount of natural pectin in a fruit, plus the sugar and acidity. It can take some experimenting to figure out how long to cook it etc. But yes, you can do it. The gel is not as firm as what you get with the boxed pectin. It is a soft gel, but the flavor is better.
Do some small batches to see how you like the softer gel with berries.
Sounds yummy to me!
Hi,
I’m wondering if there might be an “in-between” approach, as in if not doing the water bath after filling the jars (some people don’t), putting the filled jars into the oven at 220 degrees for 15 or 20 minutes.
Seems like this is doing more than not putting in the water bath at all, but somewhat easier than going full bore and putting in water bath.
Have you heard of this approach, or am I totally out in left field all by myself?
Thanks!
Mary
Hi Mary,
I have heard of this approach.
What you are describing is called “oven canning” and it is not recommended for several reasons. (Listed below) I know it sounds logical that it should work and yes, some people do it even thought it is considered dangerous. But I do not – because when I can, I want to be sure that what I feed my family is safe. If I’m going to the trouble to can in the first place, I don’t want to do any technique that is questionable.
Let me explain why it is not recommended:
1) Although the oven is set to 220 degrees, there is a difference between dry heat (oven) and wet heat (water bath). The heat penetrates the food at a different (slow) rate. There are no standards for how long something must be baked in a home oven to reach the proper temperature internally. If the entire contents did not reach the proper temperature, the mold and bacteria are not completely killed.
2) The USDA strongly recommended against this practice (especially with the lids on) because the jars can explode – especially when removed from the oven. The jars are not tested or manufactured for this type of dry heat canning. Thermal shock is more likely with dry vs. wet heat.
3) Some people bake the jars and then put on the lids as they come out of the oven. The same problems mentioned above apply. When doing it this way, a weak vacuum seal may be created (not typically as strong of a vacuum as water bath) but the process allows more entry points for surviving bacteria – especially mold. Although mold is not poisonous, it is a carcinogen and should be avoided.
Master Food Preservers are taught to strongly discourage this type of canning. I hope that helps you.
Here is a link for more info:http://nchfp.uga.edu/questions/FAQ_canning.html#7
I do not want to use white sugar. Can raw sugar be used? What about agave?
Hi Perry,
Yes, you can substitute raw sugar and all should work the same. As for agave, that is a bit different. First is very sweet and you do not need very much. Go easy with it. You do not substitute agave for sugar 1:1. It should be more like 1:.5 or 1:.75. In other words: for every 1 cup of sugar, you would substitute 1/2 to 3/4 cup agave. But there is more to it than that. Agave is a liquid and adds more moisture. It will take you longer to boil it down. And you have to be careful not to burn it. And agave tends to darken the product.
If you have your heart set on using agave, you might want to do a google search for a recipe specifically formulated for agave first. So you can get a feel for how it works in jam. The moisture content does make it a little bit harder to get a good gel when you do not have any pectin.
~Theresa
Is there any books out there dedicated to pectin free recipes? Can you recommend one or three?
Thank you
Hi Marie-
That is such a good question. Unfortunately, I do not know of any dedicated to pectin free.
I’ve been using Kevin West’s Saving the Season, whose jam recipes are all written without using any pectin. One problem I have run in to with this method is that my jams turn out to be REALLY thick. So much so that when I open a new jar, I typically need to loosen it up by combining the jam with some water over the stove and returning back to the jar & the fridge. Theresa, do you have any troubleshooting tips for too-thick jam using this method?
Hi Jason,
Kevin’s book is one of my favorites. I’m sorry you were having trouble with some of his recipes. The most common problem with no pectin recipes is that they are too runny. I have never had the problem of one being too thick. However, I imagine it is a combination of two things:
1) The pectin content of what you are preserving. (Apples are very high in pectin, for example)
2) The amount of water you are boiling out.
As for the problem of pectin content: Whenever you are making a recipe using a high pectin food such as apples, citrus, cranberries, quince or plums you should pay close attention to how the jam looks as you start to reach the proper temperature. If it is thickening before you had anticipated, then start testing for gel earlier.
As for the problem of boiling out too much water: Be especially mindful of the jam taking too long to get to temperature. If it is, start testing for gel earlier.
The bottom line is that not matter the cause, your best bet is to watch closely and the minute you see thickening, start testing for gel using the cold plate test. (Testing for gel is explained on page 55 of Kevin’s book) I’m betting you just need to pull the jam off earlier. Use the gel test as your final decision as to when to pull the jam off the heat.
I like your method for softening the jam up. And of course, it still tastes great even if it is thick.
I hope that helps!