Pectin comes from plants, and since we always recommend eating lots of plants, it would be pretty silly of us to advise against pectin. It’s effective at gelling up jams and jellies, which are normally off the Paleo menu, due to their high sugar content.
Jelly, Without the Sugar
By itself though, pectin is actually a beneficial prebiotic (it feeds the good bacteria in our gut) that has a number of health benefits. When our gut bacteria ferment pectin, it produces butyric acid, a short-chain fatty acid that we need to maintain a healthy metabolism. Pectin has also been shown to lower LDL cholesterol and reduce the spike in blood sugar that results after eating a meal high in carbohydrates.
Snarfing down packets of pectin is probably not advisable, but you can certainly use it to make your own low-sugar jelly.
Mark Sisson addresses the primal suitably of pectin in this post.