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I have some surplus cooking apples which I will be trying to make jam with. I can't find pectin in my local supermarket, but they do have "jam sugar", which contains pectin, but is twice the price of regular sugar.

From what I've read, apples are a natural source of pectin. So do I need to add extra pectin to my jam in order for it to set?

FYI: I don't have any crab apples, which people have suggested adding to jam to hep it set.

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But, is this a duplicate of cooking.stackexchange.com/questions/25392/…? –  thursdaysgeek Oct 20 '12 at 23:26
    
@thursdaysgeek hmm, searched for apple and pectin, that one didn't come up... –  Ken Oct 20 '12 at 23:28
    
I know, sometimes a search doesn't find what is clearly there. I searched on just pectin, since asking the question, I knew how best to find it. –  thursdaysgeek Oct 20 '12 at 23:30
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While you can make jam with pectin-rich fruit, you have to cook it for a very long time, because the ratio of pectin to water is not optimal and you have to wait until much of the water has evaporated. It works, but the taste of the jam is not as good as the taste of short-cooked jam with added pectin. I would go with the premixed pectin sugar. –  rumtscho Oct 20 '12 at 23:38
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You could always just make apple butter! –  Jefromi Oct 21 '12 at 1:17
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1 Answer

Yes. See the accepted answer for Can most sour fruits be jelled by cooking with sugar?. After getting that answer, I have successfully made apple jelly with fresh cooked and strained apple juice and sugar, and nothing else. You can search for apple jelly recipes and find directions.

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