Bentley,
I'm glad to hear from you. We had been discussing how to achieve Kate Weiser's pipeable PDF, but since I didn't get any feedback to my attempts to use Pomona's pectin, I never bothered to complete the description of my experimentation. For the cherry PDF in the cherry-coconut recipe, I used Pomona's. It thickens but does not get firm (because, after consulting with the Pomona's people, I used less pectin than a person making jelly would use), so it remains pipeable. I tested the water activity reading, and it was 0.59--quite respectable; I also used Pomona's optional lemon juice, which not only cuts the sweetness but increases [edit: should be "decreases"] the pH reading and thus lifespan of the PDF. With the minimal cooking and reduced amount of sugar, the flavor was--if I do say so myself--delicious (I'm going to have the rest of the cherry PDF on my toast tomorrow!). The next attempt will be with apricot, though I'm still pondering what to pair it with. Once the weather in Texas gets to the point where Kate begins shipping her product again, I plan to order some of her bonbons that include PDF to see if the flavors are as spectacular as the colors are.
Jim
