Types of Pectin
The pectin comes in several types: I prefer the no sugar variety, since many people are trying to cut down on their consumption of processed sugar, AND you can use it with OR without sugar or other sweeteners!
Type of Pectin Advantages Disadvantages
Liquid, in jar or packet already dissolved More expensive, messier, doesn't keep once opened.
Dry, regular pectin None Makes jam with a LOT of added sugar in it.
Dry, lower sugar formula Uses 40% less sugar to thicken None I know of
Recommended for all jams (with or without sugar):
Dry, No-sugar pectin You can add no sugar, or add Stevia (or if you prefer, Splenda), or fruit juice or just a little sugar, as you wish, and the mixture will still make a firm jam. If you use NO sugar at all, the jam isn't as bright and the texture is a bit more runny. But add just a little sugar or fruit juice and it is fine.
None - old fashioned way to cook down the jam until it is thick no cost for pectin, but .. Must add more sugar and cook much, much longer. Yield and nutritional value are reduced due to overcooking and reduction from evaporation.
Freezer jam pectin No cooking involved You MUST store the jam in your freezer or fridge. And it doesn't always set (gell, firm up) well.
Low methoxyl pectin sugar
(one brand is Pomona Pectin) Does not require any sugar; it uses calcium to jell the fruit. Best for Pepper jelly and Mint jelly.
You can use low-calorie and no-calorie sweeteners like Stevia, (or if you prefer, Splenda), Aspartame or Xylitol with it.
Pomonas Universal Pectin is a sugar-free, vegetarian, low-methoxyl citrus pectin that is activated by calcium. Since it does not require sugar to jell, jams and jellies can be made with less, little, or no sugar. Some other possible sweeteners are honey, fructose powder, sucanat, concentrated fruit sweetener, maple syrup, agave nectar, frozen juice concentrate, stevia, xylitol, or if you prefer, Splenda, and other artificial sweeteners. Each 1 oz. box of Pomonas Pectin contains a packet of pectin, a packet of calcium powder and a sheet of newly revised directions and recipes. A JAMLINE telephone number is included in case there are any questions.
* Concentrated and economical -- each box makes two to four recipes.
It works pretty well, especially if you are making no-sugar or sugar substitute jams and jellies.
I've noticed the jam sometimes doesn't have the clarity of the other pectins.
Also, it can be hard to find (I offer two online sources below farther down this page)
Modified Citrus Pectin - MCP According to the American Cancer Society modified citrus pectin (MCP) is merely an altered type of normal, natural pectin, which, when eaten as a dietary supplement is thought to have some anti-cancer properties. Understand that as a supplement, people eat a whole lot more than is used in canning, so I don't believe that an reputable authroity is saying that by using this type of pectin in making jam, you will reduce your risk of cancer.
For making jam, MCP works pretty well. It provides a reliable set in low and no-sugar jams. I still prefer the more common Dry, No-sugar pectin (above), as I prefer the smoother texture that I feel results compared with MCP.
It can be difficult to find locally; I have a link to a reliable online supplier (Amazon), below.