Thinking outside the box.... Jams & Jellies without added pectin

Sharing a few links that have rocked my jam-making world this season....

http://www.nwedible.com/2012/08/how-to-make-pectin-free-jam.html

http://www.nwedible.com/2012/08/create-your-own-signature-jam-by-mixing-and-matching-flavors.html

http://nchfp.uga.edu/how/can_07/jam_without_pectin.html

http://nchfp.uga.edu/how/can_07/jelly_without_pectin.html

... and a quick nod to canning safety, for those who are new to the process...
http://pubs.ext.vt.edu/348/348-594/348-594_pdf.pdf



So far I have used this method successfully with Strawberry-Rhubarb jam, Saskatoon-Cherry jam, and an off-the-cuff, use-up-the-fruit-NOW Saskatoon-Cherry-Rhubarb jelly with a shot of Chiraz added.  They all set up very nicely.   The trick seems to be hitting that elusive 220 degrees... which, I'll tell you, takes some time and a whole lot of heat.

I also made a strawberry jam using pectin (that semi-set) and a strawberry jelly using pectin (that turned into syrup).   Go figure.  lol