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ISO: Ball Canning Book Peach Jam without pectin was a flop

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I tried making peach jam using the recipe from the Ball canning and preserving book. The recipe does not call for pectin, but I did use a thermometer and cook it to the gelling point. 12 hours later the jam is looking like peach syrup. I made peach preserves without pectin earlier this week but the recipe called for half the sugar as the jam recipe, and the preserves turned out well. Is there anything I can do to save my jam, or should I just write it off as chunky peach syrup? (-:
MsgID: 205568
Shared by: Maria, WA
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Ball Canning Book Peach Jam without pectin was a flop
  Maria, WA
2 re: pectin in peach jam
  Linda Lou,WA
3 re: Pectin in Peaches
  Tony
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