We don’t eat much lelly either, so I usually make more syrup than jelly...sometimes not on purpose. :-)
I can’t make jelly or jam. It’s either like gummy bears or syrup.
LOL. I get that not on purpose statement. My grandmother’s jelly was always less firm the grocery store jelly - she just used sugar and a few less than ripe berries in each batch-no sure jell or anything.
I prefer it that way - spreads easily. My favorite when staying with her though was the sorghum molasses. Granny made bread every Saturday for the whole week. I would take molasses and mix it with homemade butter, and spread it on a slice of homemade bread.
Drink a glass of raw cow’s milk-cold glass from the freezer. Best snack/treat in the world. LOL