Low-methoxyl pectin has been used to create low-sugar jams, because it does not require high sugar levels to gel, and not dependent on the presence of acid or a high solids content.
Low methoxy pectin gelation is controlled by the amount of calcium, the sequestrant levels, ph, soluble solids, and pectins inner reactivity.
It is typically used in low calorie jellies with lower sugar content. Works best at pH from 2.8 to 6.5.
It sets at 50 to 70C (about 30-50 mg of calcium per gram of Pectin).