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I sort of read this as using liquid pectin. I think powdered is more certain.

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Posted to Thread #30426 at 6:32 pm on Aug 9, 2018

You said you've precooked. You can do it again and to me thcook it to a tell stage.
Cook stirring until drops of the jam do not come of in individual droplets but sort of come together on edge of spoon and come off in a sheet.
I don't know what went wrong but you got too ma my jars which means to me the jam wasn't cooked down enough.
Don't give up!!

Other messages in this thread:

30426. A little help please. Picked up a peck plus of Georgia peaches (O'Henry and Jersey) - MarilynFL - 2:42pm on 08/05/18 (26)

I did read a good hint: put prepared pie filling in an empty pie pan, freeze it, then put - MarilynFL - 2:44pm on 08/05/18

I used to freeze peach pie filling like that with an old recipe from - Curious1 - 4:35pm on 08/05/18

Marilyn, You may find this useful.......... [NT] [LINK] - GayR - 11:07pm on 08/05/18

The perfect solution; saving this link! Thank you both (my kitchen smells so peachy right now) [NT] - MarilynFL - 1:47pm on 08/06/18

My pleasure, Marilyn [NT] - GayR - 7:43pm on 08/06/18

I did this one year, a long time ago, with some wonderful nectarines and promptly forgot. . . - mistral - 8:22pm on 08/11/18

Freeze ripe peaches whole with skin on - colleenmomof2 - 2:14pm on 08/06/18
I hate jam. I hate jelly. I hate Certo. I hate Sure Jel. I am in a foul, sticky, jammy - MarilynFL - 1:25pm on 08/08/18

Sorry Mar. :-( [NT] - Pat-NoCal - 1:59pm on 08/08/18

Pat, did you see my email? [NT] - Janet in NC - 2:29pm on 08/08/18

I did, I did. Replying now. :-) [NT] - Pat-NoCal - 3:51pm on 08/08/18

Could you make it into freezer jam? [NT] - GeorgiaRose - 2:02pm on 08/08/18

I'll let this post answer for me. [NT] [LINK] - MarilynFL - 2:58pm on 08/08/18

Recook it . [NT] - Charley - 1:17pm on 08/09/18

I did recook. No better. Then I added more pection/lemon/sugar, recooked. No help. [NT] - MarilynFL - 4:23pm on 08/09/18

I can tell you a no fail delicious peach jam - Charley - 1:15pm on 08/09/18

Mine was 4.5 Cups of puree with 7.5 cups of sugar plus pectin plus lemon juice. - MarilynFL - 4:24pm on 08/09/18

I sort of read this as using liquid pectin. I think powdered is more certain. - Charley - 6:32pm on 08/09/18

Two different batches. One used liquid, the other used powder. Both failed. Twice! i give up. [NT] - MarilynFL - 8:52pm on 08/09/18

What size pan did you use? For easiest, fastest jelling a very BROAD pan with . . . - mistral - 8:11pm on 08/11/18

I dub thy 12 jars of un-jam, un-jelly stuff Ice Cream Topping AKA . . . - mistral - 5:57pm on 08/09/18
Oh, dear :( So very sorry to hear - colleenmomof2 - 7:23pm on 08/09/18

We love Meryl's Cranberry Swirl Coffeecake [LINK] - colleenmomof2 - 7:31pm on 08/09/18

Well, I did end up with jars of *Peachy Bourbon Syrup* (Wild Turkey mates w/ GA Peach) - MarilynFL - 3:01pm on 08/08/18

Bourbon and peaches are a match made in heaven... - Richard in Cincy - 2:02am on 08/11/18
Ooh, OOOH, use your Peachy Bourbon Syrup to make limeade!!! (nt) [NT] - mistral - 8:05pm on 08/11/18