I only use Pomona’s Pectin in my homemade jams and jellies.  This is a special type of pectin that doesn’t require a ton of sugar to set up.  This pectin uses a calcium powder that is mixed with water make liquid calcium water.  This is used in addition to the pectin and any sweetener you add.   I also prefer this pectin because you can use ANY kind of sugar with it.  I generally use honey, but maple syrup and maple sugar are other great options.  This pectin will work perfectly for both. I can also buy it in bulk and store it in a jar versus having lots of little packets all around.   The best book to pair with Pomona’s Pectin is Preserving with Pomona’s Pectin. This is my favorite place to search for new and used books.