lol! sjoerd, my jams and jellies always come out different too, but always taste good! i've been reading a lot about natural pectin, found in apples, and where one can use green apples, or tart ones, instead of the pectin for a thickening agent. going to try it later this month.
I have used apples for a pectin source for my strawberry jam, since the strawbs are one of the fruits that I have the most trouble with. I have also used small amounts of rhubarb. One doesn't taste the apples or rhubarb, but the jams set-up a little easier. Having said that, I still have to use a little gelatin to get it the consistency that I want.
