Grape Jelly

I brought home some Zinfandel grapes and S. Blanc from this year's harvest because I thought it would be fun to make my own grape jelly. We tried two years ago and failed (not enough gelatin I think, but the juice was tasty.) Vanessa tried to protest, as usual, because she claimed I was going to mess up her kitchen. We decided to use our new electric juicer (thank-you Greg, whoever you are.) Last time it took me over an hour to crush the grapes. This year took only five minutes, but was just as messy! Vanessa reluctantly helped and sent me to the grocery store twice. Once for jars and again for more sugar. We made three batches, two red and one white. We were not sure how the box recipe would turn out because wine grapes are at least ten times sweeter table grapes. The first batch is a little watery, but set enough to eat. The subsequent batches are still liquid, maybe I'll try more gelatin. Any suggestions? I have decided that Vanessa is going to retire and start she will selling my R&G Wine Jelly. I'm sure there is market for this and we will become millionaires:) I will be forcing everyone to try it over thanksgiving. Otherwise our weekend was uneventful; we cleaned out the garage and closets in the house. For some reason, nothing really looks any tidier, but we fell better about our mess.