Cook the juice until it sheets off the spoon. Also you may need to add pectin again. I have had this happen a few times and I question the pectin quality. I always use Ball pectin as it has no preservatives.
I had trouble with my current jelly...but followed the directions on the following link and it all turned out fine..good luck
http://www.ext.nodak.edu/extpubs/yf/foods/he172w.htm
Hi Erika, yes, you can redo the jam. I'm assuming that you didn't use Sure-Jell (if you did, disregard this advice). Put the jam back into your pot and recook it.....bring to a full boil and continue to boil for the number of minutes given by the recipe. Stir constantly and vigorously. Be sure that the jam comes to a full boil before starting the timing. Can as usual. Also, you may not have added enough sugar to the juice. Be sure to use a reliable recipe. Another possibility is that your fruit was so ripe that it didn't contain enough natural pectin. If that's the case, then you will need to add Sure-Jell to the juice. This happened to me once with over-ripe blackberries. Making jellies and jams the old fashioned way (without SureJell) is an art; like me, you'll screw up alot of batches until getting it right. The good news is you can use the syrup for icecream or cakes. Hang in there! Joni
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Peach Jam Is Liquidy
