This recipe uses Green Apple Pectin Stock instead of commercial powdered pectin. You can find the recipe for the Green Apple Pectin Stock here: Recipe #443690 When you use pectin powder, all the water in the fruit is jelled by the pectin. Using apple pectin stock allows the fruit to reach its set point without all the extra water, which produces a more intense fruit flavor. You will need to use the cold plate test to check the set of this jam; I have included the instructions for this below. Cooking time includes processing time.