BBQ sauce question

[facepeeler]

So Im trying to work up a good fruit-based bbq sauce, and Im just about there, but Im running into one "small" problem. Im using a lot of jelly in this sauce, and when it cools the jelly wants to try and coagulate again. Does anyone know of anything I can use to keep that from happening? I would like to eventually market this stuff, so I need to figure out this one thing.

 

[jcohen1005]

I'd skip the "jelly" and work on a fruit reduction.  You can monitor amount of fruit and sugar, along with other aspects of the fruit mixture.  Hint of some acid might make the flavors pop.

Just my .02