quick question to the jam makers out there. Made strawberry jam with pectin (a brand other than Certo), however, my mother who is a jam junkie, told me to make the jam without the pectin. Her reason is that jam made with this pectin product typically is not good for more than 1 year or so, where as jam made with just fruit, sugar and lemon juice last much longer.
Any thoughts on this? The only difference that I can see is that the jam my mother makes is more like a compote than an actual jam (a little runnier depending on the fruit).