Nice and runny… uh, just what I meant to do.
First, get a bunch of grapes and wash them really well. It doesn’t really matter how many you use, just fill a large pot about 3/4 full.
Add about three cups of water to the pot, and bring to a boil. Use a potato masher to crush the grapes, allowing the juices to flow out. Reduce the heat to med-low and simmer for about 10 minutes.
Strain the juice through a cheese cloth to remove the skins and seeds. Return the juice to the pot.
Forget to measure the liquid, and dump in 7 cups of sugar. Stir until dissolved. Add one pouch of liquid pectin to the mixture. Bring to another hard boil, and leave for 1 minute.
Remove the pot from the heat and test the thickness. Take an ice cold spoon, and get some of the jelly syrup onto it and allow it to cool to room temperature. Of course, it will be runny. So you will add another entire box of powdered pectin to the mixture and bring it to a second hard boil.
Do the spoon test again for thickness. It will still be runny. Add another cup of sugar to the mixture, just because. Boil for one more minute.
Ladle the liquid into hot, sterilized jars. Secure lids with rings and hot water bath for 10 minutes.
In the morning, your jars will be full of nice, runny syrup.
Exactly what you were trying to make.
Hey, it’ll be good over pancakes and waffles, right?!
**UPDATE: Okay guys, good news! After putting a jar of this stuff in the fridge for a couple of days, it gelled quite nicely, and became perfect jelly after all! Boy, was I glad about that!