It is WAY too soon to know if it will set. It can take a month to get a gel. Let it sit and allow it to gel.
If you mess with the jars you will keep breaking the gel.
Then, after a month or so, you can remake if you want. My experience has been that it is more bother than it is worth. The texture is more gummy when you remake it.

Been there, done that last year with 2 batches of Apple Pie Jam. I know how disappointing it is and I don't care for that sort of thing on ice cream and really not on pancakes or waffles, so I have unpteen jars on the shelf. I'll stick with apple sauce or apple butter.

jude

Sugar can have an effect on how well the jelly sets. If the pectin is not expired, and your using exact meaurements for the liquids and measure the sugar exactly, it should be fine. If your making double recipes, they will not set reliably, as regular pectin recipes should bever be doubled. The ONLY pectin that can set up without needing exact amounts of sugar (or none at all)), and liquids, is Pomona. It sets up wth calcium thats included with it. Many posts here have covered the same topic of jelly not setting up. Citrus based jellies and jams are slower to set, like maybe a month or two.