Did 5 batches of peach jam yesterday. 39 jars pints and 8oz jars.

It seems they aren't setting up as usual and are still some what runny in the jars. I know it can take 24 hours or so to set up well but this morning they still are not set much. All the sure gel was good dated packages so that shouldn't be the problem.
I hope I don't need to cook them over again.

i like it when it don't jell, is great on pancakes or ice cream

The flavor is great but not sure I want all the jars so runny. I did cut back on a bit of sugar this time but not a lot.

How much pectin did you use?

Did you use the low sugar type pectin?

I used one sure gel packet per batch 1.75 oz. as per directions. It says its the original type sure gel on the package.

my peaches are 7-10 days out yet.

I’ve found the low, no sugar one works best when you use less sugar than what the recipe calls for.

I usually only make blueberry jam. This is what I use, one box per batch

less sugar just might have done it bob

Peach jam makes a good ham glaze.
Now I'm hungry.

Re cooking the batches with more sugar and a bit more sure jell. Seems to be thicker just after cooking, will see how it is once it cools for a few hours.

The ham the manager always cooked for our shop potluck Christmas party, used a peach jam glaze. Pineapple slices on top, and into a big roaster. We could smell it all morning upstairs in the office. Darn was that good! I found the recipe on a yellow post-a-note in a box of my personal junk several years after I retired. Good find! Now I’ll have to find that recipe again.

Got my final batches of peach jam and toppings done. Here are a few of the first batches.

Lots of work in preparing but we will enjoy these for a couple years. Ended up with 40 jars of mixed pints and half pints with a small amount put in a bowl for eating the next few days that went in the fridge..

What is your receipt ?

Yummmm!!!