You do NOT need to purchase pectin to make homemade jam!! And since it’s $2/box, that makes homemade jam much more frugal - hooray!! All you need is fresh fruit & sweetener and a thermometer. Okay, so the thermometer was $20 but you’ll use it constantly.

Fruit, sugar (they say a 1 to 1 ration but we did less sugar) and boil to 220 degrees then store in clean jars and put in your fridge and YUM! I am so excited. The fruit naturally jells at that temperature and you save yourself the $2 pectin purchase. We’ve only tried it with blackberries so far but the jam is delicious and thick and perfect. This works with jam, I don’t know if this would work with jelly since that’s juice instead of fruit so less pectin? Maybe we’ll experiment and let you know.

I love these domestic experiments, so cool. And delicious.

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