Ingredients 
The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time. Fruit varies in water content as well, and some fruits may take longer to jam up. See also: orange jelly without pectin.
Adding commercial liquid or powdered pectin is one way to get a low-pectin fruit jelly to gel. But you can save money with a totally natural approach by making an equivalent product from apples. Homemade liquid pectin can be made from apple scraps, meaning the cores and peels, or unpeeled cored and cubed apples. Good to read: plum jam with stevia.
**It will likely take a good 30 to 45 minutes, maybe longer for your jelly to gel. And even as you remove it from the stove, it won't be completely set. Whatever you do, do not cook it too long, or it will end up like our first batch… A sticky, gooey apple taffy mess that eventually turns into a slab of apple rock.
Sugar: Sugar amount will vary depending on the sweetness of your fruit. Citrus: Orange or lemon work well and serve a few purposes. The juice of the citrus adds acidity, helping to bring out the fruity flavors. The zest adds natural pectin, helping to thicken the jam (while also bringing a lot of flavor!) Read our post about raspberry jam using pectin recipe.
The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam. Further reading: turnip cake.
Pectin can reduce the body's ability to absorb beta-carotene, an important nutrient. And pectin can also interfere with the body's ability to absorb certain drugs, including: Digoxin (a heart medicine) Lovastatin (a cholesterol-lowering drug) More reading: apple jelly sugar free.
No Pectin – Just Sugar and Lemon JuiceThe simplest jams are made the old fashioned way without pectin at all. Using a high pectin fruit, or a low pectin fruit and lemon juice, you can still create a beautifully tasty jam. More reading: sugar range for type 2 diabetes.
High-pectin fruitsCrab apples, blackcurrants, gooseberries, plums, redcurrants, cooking apples, cranberries, damsons, quince, oranges, lemons and many plums.
The best substitutes for apple jelly have similar flavors and textures. Canned peaches, apple juice, grape jelly, marmalade and apricot jam are some of the best substitutes. Other fruits, jams, jellies, and citrus marmalades typically make decent alternatives.
If it has you know your jelly or jam is ready. If it still hasn't set then add another 1/4 to 1/2 a package of no-sugar pectin and bring it to a boil for 1 minute again.
The exact setting temperature of gelatin depends on the formulation (how much water, sugar, etc), but it's around room temperature (70F/20C) for the ratios often used in foods. At that temperature it's very loosely set; it will be firmer at refrigerator temperatures (around 32F/0C). Further reading: apple jelly did not set.
If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars and put the mixture into a sauce pan. (If you made the jam or jelly recently and you carefully remove the lids without damaging them, you can re-use the same lids.) Good to know: ginger and lemon tea good for.
For each quart of jam or jelly to be fixed, mix 1/4 cup sugar, 1/4 cup water or white grape juice, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin in a large pot. So, if you made a batch of jam and have 10 eight-ounce jars that didn't set, that would be an average batch (10 cups or 2.5 quarts). Previously: grape juice good for.
Similarly, gelatin can be used as a pectin alternative as long as you are mindful of gelatin's limitations and the difference in texture. The texture is also considerably different as a gelatin will result in an item with a jelly consistency rather than the more syrupy and gummy product that you will get with pectin. Our post about raspberry jam without pectin.
When you prep a big batch of jam, you begin by cutting the fruit and heating it with some sugar. The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam. We also wrote apple jelly uses.
To set, jam needs the right balance of acid and pectin. High-acid fruits include citrus, cherries, green apples, pineapple, raspberries and plums. If you're using low-acid fruits, such as rhubarb, apricots, peaches and strawberries, you need to add lemon juice. Previously: apple jelly recipe for canning.
Replace the lemon juice called for in the recipe with an equal amount of lime or orange juice, or use half as much white vinegar or white wine. Note: Substituting vinegar or white wine for lemon juice works best in dishes where small amounts are used. Also check: italian herbs plant.
Use cornstarch, a thickening agent derived from corn, as a pectin substitute. Combined with sugar, a little cornstarch in the jam thickens as it cooks. See also: okra substitute.
How much cornstarch do I substitute for pectin? Use a ratio of 2 tablespoons of Cornstarch to every 4 cups of prepared fruit.
baglunch.net