The jam requires a certain ratio of sugar and fruit in order to set up. When you start changing the ratio the pectin doesn't jel as you expect it to. You get syrup, not a soft spread.
If you make cooked jam the pectin isn't necessary in all the fruit recipes. You cook it to the jelly stage to make it set up. I just made raspberry hot pepper jam and did not use any pectin. I used a candy thermometer to cook it to the jelly stage. then bottled it and hot water bathed it to finish.
Hot pepper jelly needs certo (liquid pectin) not powdered pectin to make it set up. That one I don't understand, but I have made it and it is required to have a semi soft texture.
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carolyn k
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