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?
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 ortartaric acid
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