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i am developing a honeybell pate de fruit (type of tangerine). i used a boiron recipe for orange pate de fruit, but it was too sweet. Could I use less sugar but the same amount of pectin? Also can i add zest & a lil juice at the end to punch it up?

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Pomona's Pure Pectin claims that it will gel low sugar mixtures. This is because the activating agent is not sugar, but calcium. A packet of calcium comes in the product box. It should work fine.

If you want to intensify the flavor, I would add orange essential oil. Just a drop or two should do ya.

You can add more acid, eg. citric acid or tartaric acid  


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