Great question — answering as the UphillTech team:
No, you can't. Different pectins set under different conditions. Some require calcium, others require a high percentage of sugar. All have their own optimal pH range. When a recipe is optimised for one type of pectin, other types won't set properly. Normally, you cannot substitute in any direction. The linked question from Jolenealaska's comment provides further information.
Full answer by rumtscho: https://cooking.stackexchange.com/a/40461 (CC BY-SA 3.0).
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