"What is it about the no-sugar that requires (?) the liquid now? "

This is pure speculation on my part, but the low/no sugar pectin contains locust bean gum and xanthan gum. Both of those gums require hydration in liquid before they will work (and won't hydrate as well in liquids that contain over a certain percentage of sugar - I don't remember the exact percentage, maybe 60%?).

All the recipes say to whisk it into unsweetened juice or water until dissolved. I'd bet that's why.

I'm not sure it would work with just the juice from the blueberries. By itself, it *might* be a little too high in sugar %, and you wouldn't get the proper gelling.

Hm, wait a second...I was reading the ingredients off an old box of pectin I had in the cupboard. I just looked on Ball's website and they don't list those two gums as ingredients anymore. INGREDIENTS: DEXTROSE, FRUIT PECTIN, CITRIC ACID (ASSISTS GEL), CALCIUM ASCORBATE (RETAINS COLOR).

Which is almost identical to the Classic pectin - INGREDIENTS: DEXTROSE, FRUIT PECTIN, CITRIC ACID (ASSISTS GEL). Except for the calcium ascorbate.

Blows that theory out of the water, eh? Now I'm thinking there shouldn't be any difference. Is it possible the recipes haven't been updated for the new formulation? Interesting.

I would think the pectin calculator had been updated for the new pectin since it gives it in Tbsp rather than "packages" or ounces.

But Linda Z's recipe calls for 1/3C of lemon juice and 1/3C OJ (I use lime instead) for 2.75lb berries. I had a 3lb bag in freezer, added the 2/3C juice and heated on Low, it's got quite a bit of liquid in the pot now.

I just have to decide if I want to do Linda's/my recipe as usual (which requires 8-12 hr sit and 6C of sugar) or proceed with the Ball recipe with no more added liquid so I can get this jarred up this morning. I still have beans and tomatoes to do, and only have 1 Dutch oven (though I can pull out my 8qt stockpot).

I' thinking the set would be quicker/firmer and maybe the yield more if I use the pectin, maybe with 3C of sugar. Do you think it helps to mix the NS pectin with a bit of the sugar (say 1C)?

Oh yeah, it set up quick/firm! But it also didn't taste like much. So I added another 3C of sugar and a cinnamon stick, put 8 jars in the canner, then added another couple of cups of blackberries I'd picked and another cup of sugar, got 4 more half pints (the last was a squeeze, scraping the pot). We'll see how that combo sets up.