I have to admit, I didn't even know you could make jam without pectin. I had found Pomona Pectin a few years ago and was overjoyed that I could use it for jam and not have to add more sugar than actual fruit. Something is just sooooooooo wrong with that.
Then I got my new canning book and it had recipes for, as I call it, old fashioned jam! I guess the thought never occurred to me, "What did people do before pectin?" Well, here's your answer....
8c peeled, chopped apricots
4Tb lemon juice
9 c crushed berries (blackberries, blueberries, raspberries etc.)
6 c sugar
8 c crushed strawberries
In large stainless steel saucepan, combine fruit and sugar (& lemon juice if you're doing apricot.) Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently until mixture thickens. Remove from heat and test gel.
Ladle into hot jars leaving 1/4" head space. Place lids and bands and process in hot water bath canner for 10 minutes.
Making jam like this does take a little longer, to make sure enough liquid is evaporated to create a thick enough jam. But if you're out of pectin, you've got fruit that needs attention and a trip to town isn't in sight, then this is a great way to make jam!