It really changed the game. Check out the article I link above. Be they did a good job explaining the concepts, then walk you through a specific example of applying them. They link to the specific recipe if you want to really follow along.
@KSprairie, yeah I like the soft set jam, too. Added pectin does usually lead to a stiffer jam/jelly for those that prefer it. I have to try very hard with grapes to keep it from getting firmer than I like, because they have so much pectin.