Pindo Syrup??

I've found some more information about Pindo fruits and learned the error of my ways. My last batch of Jelly is more of a syrup, delicious to use on pancakes, waffles and ice cream! It is too runny to be called jelly. Why?? I asked myself. Because the pindo takes longer to jell than other fruit, so you must boil it with the pectin longer. Also I left to seeds in when I cooked and juiced the fruit, this could have caused the mixture to not jell as the natural oils from the seeds keep it from doing so. Luckily there is so much dang fruit on the tree that I can try all day and still have more tomorrow. Last night I picked a fresh batch of fruit that had ripened and fallen into the bushes below. With gloves on, I grabbed handfulls and filled about 2-3 inches of the bottom of a 5 gallon bucket and it didn't even look like I had taken any!
So... what did I learn? Remove the pits and cook jelly mixture longer. I also learned a great way to test your jelly before you can it. Take a spoonful of your "finished" product in a very cold spoon. Sit it in the counter and wait for it to come to room temperature. If its jelly on the spoon and doesn't fall off, you're done! If not, try adding some more pectin and try, try again!
I am also thinking about buying a few of those cans of Jumex fruit juices at the store (usually 30cents a can) and creating a mango/pindo jelly and a few varieties. Fun!
If you are as interested in making jelly from the pindo as I am here are some links that helped me greatly:
Greenish Thumb
Eat the Weeds
Ehow