Another jelly failure
I cannot seem to make grape jelly. This is a very basic thing in canning, which makes me feel stupid.
I used an old Helen Witty recipe, the gist of which is:
3/4 cup sugar for every cup juice.
Bring juice to a hard boil. Stir in sugar.
Boil hard till 8 degrees above boiling temp.
Test for sheeting.
What I have is thick syrup. This is my second such failure with grape. Where am I going wrong?