North American Fruit Explorers mailing list at ibiblio

[Road's End Farm <organic87@frontiernet.net>]

On Jul 2, 2010, at 7:14 AM, Ginda Fisher wrote:

> adding more sugar did cure my "too chewy" issue, but it resulted in  
> jelly which is too sweet for my tastes.

Try Pomona's pectin; you can add as little sugar as you want, the jell  
is produced with calcium instead of with sugar.

Recipes for standard pectin are almost always way too sweet for me.

(Oh -- I just realized you didn't add pectin at all, did you? you just  
cooked it down, and counted on the pectin in the fruit. You still  
might want to try the Pomona, though.)

http://www.pomonapectin.com/




-- Rivka; Finger Lakes NY, Zone 5 mostly
Fresh-market organic produce, small scale