I also recently attempted to make some no pectin jam (nectarine) and I followed a recipe that had a lot of good reviews. I cooked and cooked it and kept testing it to see if it would set (on a plate that I'd put in the freezer). I finally gave up, after cooking it for an hour, and added some pectin. I also would like to know what happened with my jam! :-)

I think that, if you want your peach jam to be more set, you can take it out of the jars, put it back in a pot, heat it up and add pectin. I've never done this myself, though, so maybe someone who knows more about this than me will have some advice, if you're interested in potentially doing that. But, I do think that the current consistency of your peach jam would make it a wonderful treat if you heated it a little and then drizzled it on some vanilla ice cream! :-)

Dave thanks so much and please thank your wife for me! Very wise and helpful advise. :)

Even though the boiling water processed jam didn't fully gel, I hope it is still shelf safe.

I used the immersion blender on mine, too, and it wouldn't set. Next time, I will try not doing that. Yes, thank you, Dave, and say thanks to your wife from me too. :-)

Not sure you'll find this helpful. This guy is long winded. Oh my is he long winded. His target audience is jam connoisseurs with at least a few years of college science. The whole first section is the history of jam. Starting at "recipe" he gets to the details. https://www.theguardian.com/science/blog/2013/oct/03/science-magic-jam-making

I hope you are able to make a product you want soon.

He does do a fairly good job of explaining how the pectin fibers work and why they can fail to bond and set if "abused" ;-)

Just macerate, not pulverize.

Dave

Wow, that guy IS wordy, isn't he?

Judy, if it helps, my youngest daughter likes her jam like that. She just dunks fingers of toast into the "jam", says she gets jam on every bite that way!

Annie

I agree with Annie's daughter. Also unset jam added to milk or fizzy water tastes amazing and makes pretty colors! (Such fond memories of grandma's blackberry syrup making purple milk...)

The Guardian article made me laugh with the opening line, "Jam-making conjures up images of domestic idylls, an escape to the mountains to live on your wits, and jam." Next it made me raise eyebrows with "Start by removing any leaves and twigs, wash the fruit if you feel it necessary, and remove any stones."Are there no birds in the UK?! I enjoyed the article. "Wordy," would not have come to mind, but then, even in cookbooks I like a good story in addition to a good recipe.

Wordy.... Okay I said all that, forgetting what I really wanted to say, but again, I'll use a quote from the article to bounce off.

"I always struggle not to get overexcited and try my jam straight away
before it has developed its "quiver". I am torn; I feel I should wait
until the autumn, when I can close my eyes and relive summer."

That reminds me, Judy, that once I tried to make peach jam and could not get it to set up. For me, that was okay, but I wanted to share it with others. Months later, I sent a jar to an out of town relative and told them it would be suitable as a sauce on pancakes, waffles, or ice cream. They told me later that it was perfect jam. I had not known at the time that it can take weeks for jam to set...So maybe give your jam some time in the jar.