hotgemini77

gee thanks.. a lot i am back at work tom and i will try the recommendations. yes i do use apple pectin, liquid pectin wil just waste your time and hack your brain wondering what went wrong. I forgot to say that i do add a little sugar to the pectin because it obviously clumps. I do use a medium heat.....i will let u know..what i get

thanks for all the helpful info. Yes, i do have the Boiron pate de fruit guide sheet, since i only Boiron for my jellies. However, i do find the calculations inaccurate, the strawberry recipe, i made 3x and it did not se. First time i got, jam, second, i got a thicker jam and third try i got a jelly i could barely cut. I increased pectin, varied cooking time and still got nothing. I do not have a refractometer, so Yes i have to watch it carefully, after 20 tries on 3 fruit purees, the blackberry, strawberry and cassis, I have learned a lot. My findings were that the blackberry is the only one that i can get to set nicely, firm enough to cut but still soft and chewy. I know that strawberry is lower in pectin but increasing the pectin and tartaric acid does not seem to help. I am a bit stuck..........i would like to have more flavours than just my blackberry. this is the recipe i used: pate de fruit blackberry 500g puree, i like Boiron blackberry and 50 g sugar - boil then add 20 g pectin - Boil 3 min - add sugar 480 g - Boil 2min - Add glucose 100 g Boil 106 F add 10ml citric acid, pour into mold. this recipe i made seems to only be good with the blackberry....help me.....

I made pate de fruit and i thought it was too sweet can i lessen the sugar by a 100g and come up with the same result, like will it still be firm enough to cut....should i do something like increase the pectin?