The temperature would be 204-220 (depending on your altitude), that is boiling temperature. But jelling point isn't just temperature. It is time at that temperature and that is the unknown as it varies depending on the ingredients and the amount of natural pectin the fruit contains.

Some recipes will say 5 mins., some say 5-7 mins., some say until it passes the spoon test or refrigerator test, etc.

So the simple answer is you bring it to boiling temp based on your altitude and boil it until it begins to set per one of the tests. See charts in link below.

OK?

http://nchfp.uga.edu/how/can_07/jam_without_pectin.html

Dave

Thanks... you know, my Mom never used pectin and here I am, 60 years old and have never tried making jam or jelly without it. Always time to learn something "new"!!

Edie