This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
From: Al Kudsi
Keeping powdered pectin from lumping up
I usually take a little cool water, mix my pectin in it, then add to the
fruit. Think of it as corn starch...it reacts very similarly. [Remember
that some pectins must be mixed in with the sugar for that very reason.--LEB].