I have some information that might be of interest, but no definite answer. I found a recipe that might be close to what you are looking for. It used gelatin and low-methoxy pectin solution. (I think that is what the Pomona's is.) I think it is too complicated to type all the instructions so I will list the rest of the ingedients except the pectin and you can decide. Christmastime Marmalade 1 medium grapefruit, seeded, with juice 1 whole orange, seeded with juice 3 oranges, pulp only, seeded, with juice 1 tangerine, seeded with juice 1/2 lemon, seeded with juice 1 1/2 cups concentrated apple juice 1/2 cup white grape juice 3 tablespoons lemon juice The pomona's pectin recipe has these ingredients. 1/2 grapefruit 4 oranges 1 lemon to make 6 C cooked fruit juice of 1 lemon 1-3 cups sugar or 1 1/2 cups honey 3 teaspoons pectin powder 3 teaspoons calcium water You could compare with thess with the sure-jell no-sugar marmalade recipe. I realize that this recipe uses sugar but since it doesn't require sugar you could probably swap. If I used juice, I think I wouldn't use the water. 5-1/2 cups prepared fruit (buy 8 medium oranges and 2 medium lemons) 2-1/2 cups water 1/8 tsp. baking soda 4 cups sugar, measured into separate bowl, divided 1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin 1/2 tsp. butter or margarine BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling jars. REMOVE colored part of peel from oranges and lemons using vegetable peeler. Finely chop or grind removed peel into thin slivers; set aside. Peel and discard remaining white part of peel from fruit. Chop fruit pulp, reserving any juice; set aside. PLACE fruit peels, water and baking soda in large saucepan. Bring to boil on high heat. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally. Add reserved fruit and juice; cover and simmer an additional 10 min. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. saucepot. MIX 1/4 cup of the sugar and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Here is a link that might be useful: http://www.pomonapectin.com/

Thanks all for your comments and suggestions. As I mentioned, the kumquat marmalade set up perfectly the first day but I thought it too sweet. The next day, when I tasted it with a fresh palette....I thought it was amazing. Really. kumquat peel is the bomb for good tasting citrus peel. I still wanted to make lower sugar marmalade. So, today I put up a batch of grapefruit and meyer lemon marmalade ala June Taylor. She's the goddess of all jammy things in the Bay Area and is all about "letting the fruit shine through" and lower sugar and of course, no pectin. I used her recipe and instructions from the NY Times. I'm laughing now because after all that peeling and chopping and extracting natural pectin, etc., the recipe used the same amount of sugar and produced exactly the same amount of marmalade as my made up recipe for the kumquat marmalade. It's a little less sweet because of so much lemon and the bitter grapefruit peel. But every spoonful is the same sugar content as my original try. I'm experiencing beginner's luck because it set up well too. So, marmalades are sweet. I get it now. :) Kristine

Cranberries, the 'Craisin' kind are great added to an apple jelly, as are dried cherries. For the no sugar pectin, you may not see the set at all, so you could recook it again and dont add any more sugar, but add another box of the no sugar pectin at the proper time. If you had used Pomona that issue would not occur and both batches could have been done as a single batch. Sometimes jellies tend to take longer to set, up to a month. I usually have a small saucer that is frozen and place a little of the simmering mixture on it, then back into the freezer for another minute. It will either set or will remain liquid, which tells me its ready or needs more help. For the no/low sugar pectins, they are a bit more sensitive to a long cooking, and for after opening storage, where they can get 'weapy' or mold. The Clear Jel is more of a thickener like corn starch, the texture in a jelly would be more like a pudding. You can find Pomona in many natural food stores as well as a decent price from Barry Farms. The cost is close to a no/low sugar pectin, but the Ball brand pectin can only do about 5-6 cups, whereas the Pomona can make up to 30 cups in a single batch. For anyone having a first attempt at jelly making, you did well though, so make a lot more, once you get the whole process to come together correctly.

A lint free alchol wipe. The kind they use for cleaning an injection area for insulin. I also have a special rubber rejuvinator in a small bottle and its wiped onto as much of the rubber feed rollers that you have access to. HP does offer exchange programs on some printers. My office Jet is huge, color and black cartridges are about $60 for the pair, and after 2 years a paper guide broke off when the print head hit it. I sent back that base part and they exchanged it. It had a 3 year service plan which is now passed. Once it craps out, its history. Its sometims cheaper to get a new replacement than to get the old one fixed. No one will repair an HP inkjet as they are not user serviceable, and there are no legal repair sites. HP just exchanges them at a cost. The site below has a spray can with a long thin tube. You need to remove any paper lint as well as any 'shine' on the feed rollers. Don't attempt to rotate the rollers as they are on a geared shaft and can damage the gears. Run a few sheets of paper though while you spray the rollers. Just print blank pages so the print head stays put. The stuff I used before is here: http://www.westlake-electronic.com/store/search/1/detail/1/item_no/TECH10012/index.htm Good luck Here is a link that might be useful: Roller cleaner spray