A: Unfortunately, there’s no clear answer why your jelly won’t gel. It depends on the method and the amount of pectin in the fruit. Try using this basic jelly recipe:

Quick Grape Jelly

2 cups bottled unsweetened grape juice

3 ½ cups sugar

1 (3-ounce) package pectin

 Combine grape juice and sugar in a Dutch oven; bring to a boil, stirring constantly. Stir in pectin; boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon. Pour hot jelly quickly into hot, sterilized jars, filling ¼ inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes. 

Yield: 4 half-pints

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