This is the second year in a row that I can't get my grape jelly from
concords (my best guess) to set looks like water. Last year I tried to
do a triple batch and mixed in Merlot grapes and it didn't work. So,
this year no messing around with the recipe. Took it right off the
Pectin sheet 4 lb's of crushed grapes 1-1/2 cups water got it up to a
simmer and left it on for 10 minutes. Drained it threw several layers
of cheese cloth. So, 5 cups of juice the package of Pectin to a boil
then added 6 cups sugar back to boil for 1 minute. Ladled into jars and
processed for 5 min's. I make wild blackberry jam every year and it
almost sets up before I get it in the jar.

What am I doing wrong???

How should I try and redo this batch??

thanks Frank