Pomona Pectin is not a "work around" but is the choice used by professionals and is more expensive, but the benefits outweigh the expense. Your low/no sugar pectins actually are quite similar since they too use a calcium for the chemical process instead of sugar.
You can research Pectin by doing searches on the Internet, but you might get more direct benefit by getting the Ball Blue Book of Preserving
(less than $5 + s/h from the Ball canning website) available in most stores selling canning supplies. It is the canner's bible and has a lot of information about making jams and achieving the gel stage.
If you live near a university, check to see if it has a Food Preservation Extension and you might be able to get some more personal assistance. You can also go to the National Center for Home Food Preservation (National Center for Home Food Preservation
) and use their search function to find answers to almost anything.
Making jams and jellies is still an "art" in my book and I truly pat the back of those mothers and grandmothers that can do it on a regular basis. With practice you get a feel for it. Me? I still make great syrups on occasion.