try testing for pectin concentration before adding the sugar. you'll need
to buy a small container of ethyl rubbing alcohol at a drug store for
about $3 (ask for ethyl, not isopropyl). if there is enough pectin then it
might need more sugar. the amount of sugar in grapes depends a lot on the
weather. they need hot dry weather in the latter part of the season to
have a high sugar content.

you can read about my experince making grape and other wild jellies this
year, including how to test for pectin, at
www.ncf.ca/~ag384/top.htm and click on "Food"

"Michael" ) writes:
> "Frances" > wrote in message
> om...
>> I have just made my first ever batch of grape jelly from the fruit
>> growing on the vine in my garden. I followed the instructions that I
>> have been given and used a sugar thermometer to guage the setting
>> point but I am left with jars of syrupy liquid. What has gone wrong?
>> Is there anything I can do to make them set? I have loads more grapes
>> to use up so I want to get it right.
>
>
> I had the same problem this year w/ scuppernongs. I would appreciate any
> ideas also.
>
>


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