*About the pectin: Apples are naturally rich in natural pectin - most of that pectin is in the peel and the core. Do you have to use pectin? If you are not canning this long term, you are welcome to forego the pectin and instead use 2 Tbsp lemon juice to encourage your jam to set. With that said, depending on your pectin content found naturally in the apples, your jam may not set as strongly as it would if you choose to use low-sugar pectin. For me, I prefer the "insurance" of using low-sugar pectin instead of potentially having to re-process jars to capture a better set.