Blueberry Mojito Jam - a fun twist on blueberry jam with mint and lime. From

Many jam recipes call for commercial pectin to help it gel and thicken. The thing is, pectin is naturally occurring in the skin, seeds and flesh of fruit and additional pectin isn’t necessary. The process of drawing out the natural pectin and allowing the jam to gel on its own is longer, but I believe the result is a better tasting final product.

Some fruits have low a pectin content, so it may be trickier to get them to gel on their own. Examples are apricots, cherries, peaches, pears, rhubarb and berries. You may choose to use pectin when making jam with these fruits, or try combining them with fruits that are high in pectin, like apples, cranberries, plums, and lemons.

So how do you know your jam has jelled correctly? Here’s a great cheat sheet on the 3 ways to test the jelling point.