Lemon juice in jam recipes

[susan1]

Am now in the process of making black currant jelly, got it straining as I type this, do I need to add lemon juice and pectin to this or are black currants heavy in thir own pectin

[susan1]

[Arumlily]

If I were to use lime juice instead of lemon, will I get the same result with regards to setting ? Thank you.

[Mrs Tweedy]

You don't need any extra pectin or lemon juice with the blackcurrants as blackcurrants are high in pectin.

Also reading previous posts about strawberry jam, I don't like using certo as it has preservatives in.

i make my own pectin stock by saving apple peel and cores in the freezer and when I have enough i just cover them with water a simmer, then strain in a jelly bag and divide into batches of  a quarter of a pint and freeze.

WHen ever I make any preserve, after i have simmered the fruit I do a pectin test by putting a teaspoon of the fruit mixture into a jar with some methylated spirits. If it turns into a thick jelly like blob there is enough pectin, if not I add a quantity of apple pectin stock.

For strawberry jam I use a grated 8 oz cooking apple to 3 pounds of strawberries. I cook  the grated apple with a few of the strawberries and enough water to stop it sticking until the apple is mushy then I add the rest of the strawberries and continue as usual.

The cooking apple gives enough pectin to help it set without affecting the  taste of the strawberries.