re. jam making
Problem with using pectin is that it requires obscene amounts of sugar, and it's use must be very precise (the recipes are strict!). I seldom use pectin anymore, choosing instead to cook my jams down (a longer boil) until they have achieved a "jam" consistency.
It is VERY difficult to apply the use of pectin midway through jam making - that's just a good way to waste $, as it's likely you'll throw it all away in disgust. If I were you, I'd simply put it back on the stove and continue the boil until it concentrates more - I use the cold plate test for set, put a small plate in the freezer until it's very cold, when the jam is ready for testing, drop a small amount on the cold plate, tilt the plate so that the jam runs down - now run your finger through the jam run, and if the jam does not close up the space your finger has just opened, the jam has a decent set. The more you do this, the better your results get!
Yes, the color gets more cloudy, but the sugar content is more reasonable. Pomona's Universal pectin is a type of pectin that allows the use of any amount of sugar - even no sugar - and still produces a good set. However, it's more expensive than regular pectin - but in my opinion, it's the only kind of pectin worth using.
Good luck with your jam.
