All fruits have pectin. Some fruits have more pectin than others, like apricots, peaches, apples, and other fruits. Especially in a blueberry jam, you don't really need any more pectin. Our grandmothers did not use any artificial pectin either. And yet, they've made us some amazing jams. Low-heat, slow cooking is the key to making a good jam because that's when the pectin is naturally released..