People are divided on the use of pectin in jam-making. Some enjoy the peace of mind that they will end up with a nicely set up jam. Others, however, are against the use of pectin because it requires the addition of a lot of sugar. The more sugar you add, the more the flavors of the fruit get muddied in sweetness. I prefer to use high-pectin fruits, such as apples or pears, in my jam recipes instead of commercial pectin.