Hello Pastry Chefs, I'm hoping that someone here can help me. I am the chef of a small, bistro restaurant. I also do all the desserts. I am having trouble with one of my desserts. I am trying to make a grape gelee using a concord grape reduction, cooling that down and then adding gelatin to that, letting it bloom and then heating that mixture up. It never gels. Is there something in the concord grape juice, an enzyme or something, that prevents it from gelling. The only way I have gotten it to gel is too...gasp... (add some grape Jello). Any suggestions? Thank you!