you might need to add commercial pectin. Achieving the right ratio of fruit, sugar, and pectin is essential for perfecting that jar of homemade jam or jelly. If you’re looking for inspiration ...

Once your berries start to boil, add your lemon juice and continue ... If you're ready to level up the volume of your jam production, pectin can help cut down your cooking time.

Learn how to make jam without pectin. It was spring of 2008 ... The prime goal of my book and teaching is to encourage people to add a little preserving to their kitchen life.

Alternatively, adding a few squeezes of lemon juice to low-pectin fruits will help them set. The magical temperature in jam making is 104C/220F, also known as the 'setting point'. You can buy a ...