peaches come from a tree
peach freezer jam that didn't set. I left the skins on- figuring it would be fine since I was food processoring them. I wonder if that threw off the acid + sugar equation somehow. I'm going to try the suggestion on the pectin box for resetting the jam right now. Think it will work?
When I called in for back-up, my mom said, "Oh, just serve it over ice cream."