The Small Batch Pectin has a recipe on the back for two half pints which tells what are the ratios for fruit and sugar and does a comparison of the traditional pectin amounts. For a traditional recipe it calls for 1 1/3 cups of crushed or chopped fruit, 3 teaspoons of lemon or lime juice to be used only with blueberries, peaches, or sweet cherries, and finally 1 2/3 cups of sugar. The new recipe uses the same amount of fruit and the lemon/lime juice for the fruits listed but now the new formula pectin allows you to decrease your sugar to one cup. I add two teaspoons of grated lime rind to add some tartness.
Cooking processes are the same, but one thing I noticed is that I had two "short" jars with more than a 1" headspace. I followed the recipe to the letter so maybe it's the type of fruit, blackberries, that left me short.
The processing times are the same, 10 minutes, adjusting for altitude. I will follow up tomorrow to give you the update on the set of the jam and then this weekend with the comparison of the taste. So far I would give it a 3 star for ease and ability to use less sugar to accomplish the set. More to come!