We don't have the real deal down here. Just store-bought stuff. Probably not close to what you're making. The reason I'm
curious about this is I have an over abundance of muscadines every year. I have been trying to make a syrup with it and
no matter how I try to do it, it always jells. When do you add the sugar to yours? We make 5 or 6 cases of jelly every year
to give away and was looking for something else to do with them.