Not to worry. These fruits are high acid and with added sugar, or even an artificial sweetener, they should be just fine. I must assume that you put this jam into small 8 ounce jelly jars?

No! I put them into pint size jars. Is it still okay?

Relax, it is fine. They will still be soft when warm. It is best if you don't move them around. Let them sit.
Even if they don't gel, with Pomona's it is no big deal. You can remake it if you want. Some jams can even take up to a month or so to gel. Give it time.
I think Pomona's is really great. Much better than Sure Jel. Now that I started using it, I won't go back, other than to use up the Sure Jel I have on hand.
Just have fun with the jams. No need to stress over them. Hey, we have all even had syrup at times. It is really great on ice cream and pancakes, etc. We even have a recipe and purposely make fruit syrups. So, if you get a batch that doesn't gel, just relabel it. Makes great gifts !
Peach Pie jam sounds wonderful !!! I wish I had thought of that when I made my sugar free peach jam a few weeks ago.
Yes,pint jars are just fine, too. Process 10 min. just as you did.

Linda Lou,
Judging by some of your recent positive posts, it looks like you have been trying some of these no/low sugar products for making jellies, and found them quite good. I cannot say anyting negative about Pomona. Today, I will be making a no bake cheese cake using Splenda, low fat creamed cheese and some instant food starch to thicken it. The only sugar will be in the thin graham crust. I now see Splenda being used in some nationally produced carbonated beverages too. Locally, a supermarket had quite a lot of choices for pectin, as they had ever brand both liquid and powder selling for 20% off due to the close of the season. I bought all the canning jars they had for cheap money , but avoided all the regular pectins including the freezer types. They even had these small plastic cups for freezer jams, but I don't make the freezer types here.

Your jam will probably set fine as long as you followed the directions. I have had trouble with peach jam not setting in the past, and I think it was because I didn't put enough acid in. It is the only thing I ever had NOT set firmly right away with Pomona pectin. Of course, the stuff that I thought didn't set and I carefully labelled "peach-apricot sauce" last month seems to have set now, so I will have to relabel it as jam. :-) Either way I am sure it will taste great, and I'll bet yours will, too. Don't worry, be happy.

Marcia

Well, the Peach Pie Jam still hasn't set so I'll either use it as syrup or redo it. However, all subsequent jams have set up beautifully by the next day. I LOVE the Pamona's and will never use SureJel or the like again. It's wonderful to be able to adjust the sugar to be less than required for regular jam. I have also LOVED being able to do all my jams as a double batch. It saves so much time.

So far I've made

Peach Pie (sauce?)
Peach
Pineapple Peach
Raspberry Peach
Triple Berry Peach (blueberries, raspberries, Marionberries)
Tutti Frutti (Pear, marachino cherries, pineapple, mandarin orange) I make a lot of this one as it is my husband's favorite.

I've been able to convert my traditional recipes to Pamona's just fine by following the little sheet that comes with the Pamona's I bought. Jams made with the Pamona's are zingier than ones I've made in the past but I am enjoying the stronger taste. Great stuff! Thanks for the advice and support!

Linda Lou- your Apple Pie Jam made me a legend in my neighborhood last year. There's no way I'll be able to get away with NOT giving it for Neighbor gifts again this Christmas. Obviously, I'll be making it with Pamona's!

Alright, so it's 1:00 in the morning and I decided to do a batch of SarahBella's Pineapple Coconut Jam because,well, we are coconut freaks in this house. I followed her instructions exactly except that I added a little coconut extract because- well, we are coconut freaks in this house. This jam is so pretty! Lovely yellow color. I can't wait to spread some on bread tomorrow. I think I'll call it Pina Colada Jam but it looks like it will be yummy.

I've GOT to stop. Ya'll are creating a monster here. I hope my family can eat this much jam in a year. I haven't even made Apple Pie Jam yet and I've got about 30 pints worth of jam!

That is how I am with making jams, too. I enjoy making them.
Now that I started using Pomona's I will keep using it. The sugar free peach I made does look a bit strange, though, sort of opaque looking.
I love coconut, too. I was thinking of making pineapple coconut. I have some pineapple in the freezer as well as some coconut that needs to be used up.
I have some plain pineapple jam. Not sugar free, though.
Your jam sounds so tasty.

If you want a nice non texture, but flavor of coconut, use a coconut milk in a can. These are nice and have nothing that can stick in the teeth.

I have purchased natural coconut extract at the health food store. It's also wonderful in any application where you want the coconut taste but not necessarily the shreds.

Carol