This pectin is from Citrus rather than from Apples.
You need to make a calcium water (they give it to you in the box) to activate the pectin.
Rather than going without sugar, I choose to do the one with sugar (or could use honey or anything else) just because it called for 1/4 cup, where as sure jell was 4 cups. I also think it's easier to back off of something rather than going cold turkey - at least it is for me. I'm going to try the no sugar with an all fruit blend, I think the blending of fruits with give it the flavor and the sugar will not be missed - we shall see.
There is no worries about setting, it started to set as I was filling the jars No messing with a thermometer trying to get the right temp- loving that.
I was going to try syrup, but ran out of lemon juice. For syrup you just use 1/4 of the pectin, so again, very little sugar.
You can also make jello with it - not a big fan of jello, but hey someday I might just give it a try.
So far I am very pleased. All my jars sealed and are cooling now. We will do the taste test tomorrow night at the MOGFA pot luck. I will report back as to the taste.
"Make it your ambition to lead a quiet life, to mind your own business, and to work with your hands, just as we told you, so that your daily life may win the respect of outsiders and so that you will not be dependent on anybody."