Cherry Jam (no pectin recipe) (2024)

FAQs

How can I thicken jam without pectin? ›

Add chia seeds.

Those gelling properties can be put to work in jars of loose jam too. Add a tablespoon of chia seeds to each eight-ounce jar and stir to combine (you can also purée the jam together with the seeds if you'd prefer to reduce the visibility of the seeds).

If it still hasn't set, it's time to determine how much jam needs to be recooked. You don't want to remake more than 8 cups (4 pints) at a time. For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.

Apples, citrus, gooseberries all have loads of natural pectin, while most stone fruits (cherries, apricots, peaches and plums) do not.

You don't have to, but proceed carefully. "If you are really anti-pectin, you can omit it, but you'll need to cook the jam longer. Doing so will remove most of the water content in order to get it to set up properly and in turn, will result in a smaller yield," adds Wynne.

Lack of acidity: Acids like lemon juice help lower the jam mixture's pH, which reacts with the natural or added pectin to help thicken the jam. If a jam recipe doesn't call for lemon juice or lime juice, it could rely on another ingredient, like added pectin, to set the jam.

Sadly, sugar plays a huge role in set. If you cut the amount in the recipe and you don't compensate with a pectin designed for low sugar preserving, your jam may well be runny.

If the fruit you are using has low pectin levels, then you can add some more pectin and reboil the jam. Pectin is available in both powdered and liquid forms. Read the instructions on the packet to give quantities, add all the jam to a saucepan and stir in the pectin. Clean and re-prepare the jam jars.

Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

Your jam may taste bitter because it's over-cooked. Sometimes overcooked jam can be a good thing, as it has a nice caramel flavor that will work well used in desserts. However, if it's really overcooked the sugar will give it a bitter burnt taste. Sadly if the jam is burnt it's beyond saving.

Can you use lemon juice instead of pectin? ›

The acid in lemon juice can help pectin to gel which is why it is often added to lower pectin fruits in jam-making, but it is not a straight replacement for pectin. As the recipe contains (apple) cider vinegar there is already a reasonable amount of acid in the chilli jam and extra lemon juice shoud not be needed.

Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.

Pectin supplements may cause gas or bloating in some people. If you are allergic to apples or citrus, avoid these supplements.

The earliest fruit preserves would be made by mixing fruit pulp with honey and allowing it to dry in the sun, creating a texture more like that of a jellied sweet. The high-pectin quince lent itself to making this well-set fruit preserve.

The Joy of Cooking has a lot to say about pectin and canning. Its authors are adamantly against the use of commercial pectin because they feel its use require the addition of too much sugar, to the point where you lose the essence of the original fruit.

If it isn't scorched though, here are some ideas to try: Slowly heat it in the microwave a few seconds at a time and then use it as usual. If it is still too thick, add some water while heating it in the microwave and then use it as a delicious and unusual pancake or ice cream syrup.

If you really want to thicken it to a more spreadable consistency, the easiest way is to heat it up with some thickeners such as cornstarch. Arrowroot flour is more delicate and taste-neutral, but most cooks won't have it. Unflavored gelatin may also be used. Bring the syrupy “jam” to boil in a pot.

Although we are not adding powdered pectin, we will add citric acid or lemon juice to the jam. This gives an additional pop of pectin but also some acidity that balances the sweetness of the jam. Citric acid provides very consistent results, which is why I like to use it.