You got it! Many people have difficulty understanding the fact that it is the fructose 'in excess of glucose' that causes the problem. When fructose is the presence of glucose it is absorbed into by a different metabolic transport mechanism than fructose alone. However, there are some indications that this may only be true until the transport mechanism gets saturated with fructose molecules and then additional glucose may no longer be able to assist in the transport of the excess fructose.
The other thing that people miss is that long chains of fructose molecules - fructans - are never digested. They pass directly through the GI tract to the colon where the bacteria have the enzymes needed to break fructose-fructose bonds releasing the simple fructose sugar molecules. Fructose is fast food for these bacteria - they love it Fructans are high in bread and some vegetables like Jerusalem artichokes. These can cause the same problem as excess fructose to some people.
I have been experimenting with balancing excess fructose in jellies and sauces with some success. For example, whenever I use tomato paste which has a small excess of fructose compared to glucose I add about 1/2 tsp of glucose (corn sugar or dextrose available at most health food stores) per 1-2 tbs of tomato paste. And in strawberry jam I have been using sucrose plus glucose as the sweetner to offset any excess fructose.
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Re: Fructose Intolerance
Fructans are high in bread and some vegetables like Jerusalem artichokes. These can cause the same problem as excess fructose to some people. 
