Aug 21, 11:15 PM EDT
I realize that most jelly recipes call for approximately 4 cups of sugar, a certain amount of an acidic element (white vinegar, lemon juice), 32oz of a juice and a box or two of "pink box" pectin. If I wanted to prepare a jelly that contains a semi solid ingredient that has gelatin, would melt and contains sugar itself, how should I adjust the overall recipe in order for the outcome to be not so sweet, but also have the ability to set correctly?
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