should be enough pectin in there already, my mother in law (72) does jams and pickles as a sideline and never buys pectin or pectin sugar. the food inspectors refused to believe her. you could make a crab apple jelly to use as a thickener as that will not mess with the flavours too much. orange and lemon seeds are a good source of pectin as well.
I do my own jams and marmelades when I have a surplus of something, still getting through the lemon and cranberry xmas special.
the main problem is you are competing against mass production in a country where food is stupidly cheap to begin with. so the value is in the quality of the product and the flavour texture twists you throw in. so a French style where you save some fruit to add at the end to give a chunky visual product.
Where there is Tea, there is hope - W.Churchill 1939 (probably)