What brand pectin makes the best freezer brand and can you use less sugar?

I don't know why freezing would have any effect on pectin. In fact, most jams are easily made without it. So far this summer I've made rhubarb jam, strawberry preserves, raspberry jam, and apricot jam---and not a bit of pectin. The inclusion of a portion of less ripe fruit will sometimes be all you need to get a gel, if you're worried, but I just made pectin-less raspberry jam from dead-ripe berries and it set up perfectly. The rule of thumb for berries is 4 cups of crushed fruit to 3 cups of sugar. I recommend Linda Ziedrich's "The Joy of Jams, Jellies . . ." for making these without pectin and the additional sugar it requires.

Check Pomona Pectin -- does not require sugar.