Picked up a different kind of pectin. Not sure about it.

[karykat]

I grabbed a box of pectin to make some jam. They didn't have the usual brand so I grabbed something called Pomona's universal pectin. The box says it is activated by calcium (which is in a separate litte bag in the box) rather than by sugar. So you don't need as much sugar.

I've never heard of this. Does anyone have experience with it? Is it good to use?

I was going to make a small batch so I would have to apportion the pectin in the big bag and the calcium in the little bag. Which seems like a hassle.

Is this stuff worth it? And how would my results differ, if at all?

[noeldottir]

It's been years since I used it because I prefer to use no pectin at all but, as I remember, it worked well and allowed a lot of leeway as to how much sugar and what kind of set you prefer. Give it a whirl, it should work fine. Good luck!

[Father Kitchen]

Karykat, I have not used it, but I have heard it works well. But if you want the technical information on it, go to www.pacificpectin.com and check the technical information box. Look for the stuff on their LM-3 pectin, which uses calcium to set it.