Up to 3 weeks in the fridge.

For regular sure-jell, you’ll need 5 cups of sugar.

Do i add more sugar if I use regular sure jell

Moira, I hope your jam set up nicely. As I explained in the post, sometimes it takes time for the jam to set. If you are happy with it, after you’ve actually tasted it, I do hope you’ll give the recipe more than 3 stars.

My jam is more like a syrup. Doubled the one minute full boil. Haven’t tasted as they went straight into jars and sealed in hot water bath. I don’t can a lot so wonder about technique and length of cooking time.

Kendra, were your peaches really sweet or not so sweet? That could be a factor. You could try to cut the ACV by half, or omit it if you dislike the flavor of vinegar, but I haven’t done it, so I can’t say for sure how it will turn out. Everyone’s tastebuds are different, so I’d taste the jam mixture before you put it into jars and adjust it, if needed. My only bit of advice is not to take out too much of the acid because you need it to help prevent bacteria growth, and to balance the sugar. I hope that helps.

I’m not sure why you only got 8 four ounce jars, but I’m glad you enjoyed the flavor.

Unfortunately mine was also overpowering with vinegar taste. I doubled the peaches trying to decrease the vinegar taste but doesn’t seem like that will help so far. Is the ACV necessary to add for the acidity level along with the lemon juice? It would be great to be able to leave it out the ACV next time.

In reply to pook.

I only got 8, 4 ounce jars. I’m guessing because you changed the recipe to use low sugar pectin so that means you only used 3 cups of sugar instead of 5 So you get less product it’s got a good flavor.