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