On 6/19/2013 6:49 AM, Helpful person wrote:
> On Tuesday, June 18, 2013 5:37:44 PM UTC-4, James Silverton wrote:
>>
>> Until a few years ago, the very fine jams from the Swiss Hero company
>>
>> did not include pectin but, alas, they have succumbed.
>>
>> Jim Silverton (Potomac, MD)
>>
>
> What's wrong with pectin?

Recipes that employ commercial pectin as a jelling agent need a good
bit more sugar to get the jam or jelly to set up. This results in a
much higher yield, but the end product is too sweet with much less
flavor of the fruit. Stands to reason, because you've added so much
more sugar to the recipe.

Commercial pectin is like training wheels for novice cooks. Once you
learn how to make preserves properly, you don't use it anymore.