I'm making a variety of jams. And I've never made jams before.
I found some really fun flavours online, such as blueberry-lavender, spiced-fall-fruit, tomato-rosemary, and pear-vanilla.
Some of the recipes call for pectin. A quick google search reveals that pectin is something that's released from fruit. Is this correct? If so, why do I need to add pectin while making fruit jam (by heating fruit for a long time)? Won't the fruit release pectin of its own? So do I need to buy pectin?
EDIT - I followed the advice given here and got pectin (sureJell brand) from QFC, followed the recipes online, and the jams came out amazing. I think I'm going to make jam every month! No need to wait for Christmas :)