Hey D...
this is what I do when I make jam. I never use pectic unless I make jalapeno jelly or something where you are not using fruit. I do not like the texture it gives. I like a "softer" jam. I cook the fruit a bit until it is almost stewed (I add a little bit of water so it stews and doesn't burn), then I measure equal parts fruit pulp to sugar. It is kind of sweet, but I like a sweet jam. You might be able to use less, but I have never tried that. Then I bring it to a boil, and you simmer it, until it passes the spoon test. You might want to google the spoon test for jam. When it passes that, I ladle it into half-pint jars, and water-bath them for 10 minutes. (If you water-bath something for less than 10 minutes, you need to sterilize the jars, anything more than that, you just need to wash you jars in hot soapy water.) If you add lemon, lime, orange rind to a recipe, it seems to add pectin and you will have a thicker jam. I would try the pectin-less method and see how you like it. Let me know if you have anymore questions.
