If your using regular pectin, its crital to have te exact amount of liquid and sugar. A good meaurin cup, or an accurate weight scale can be a help. Also, f pectin is used, check its expiration date. Most only have a couple of years of life. Once older you would probably need triple the amount of old pectin to get a set. I like the cold dish test. Take a small dish or plate, place in the freezer a couple of minutes. Pour a small spoonful onto the cold and back ito the freezer a minute. Take it out and see if its jelly yet. If not, you gotta work fast, either add more sugar or pectin, boil a minute and retest. If you don't get it in three tries, consider it a sauce or syrup. Citus based jellies and jams take up to a month or two to set fully.

I wouldn't add gelatin to anything boiling water bath canned because it's a meat product. (I do know of one recipe that's an exception, but no syrups.) Here's the text of an old post by Annie on Harvest regarding peach syrup. The original recipes were posted by Linda_Lou. The peach puree version with chunks will probably yield the "peachiest" option. This is a great recipe, it's Linda Lou's. I've copied it here from another thread. I used the recipe for puree and just dropped the peaches into my blender, uncooked, and pureed them that way. I wanted some little "chunks", so I chopped up a couple of peaches into small bits that didn't go into the blender and added them to the pot. I did crush and simmer the blueberry and strawberry syrups. Now I have 3 pounds of apricots on my counter and I think I'm making them into syrup tonight. "Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency. To Prepare Fruit Puree: Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve. SYRUPS MADE WITH PUREE 4 cups puree 4 cups sugar 1/2 package or less powdered pectin (if desired) 3 or 4 Tbsp lemon juice (if desired) 1. Mix puree, sugar, pectin and lemon juice. 2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F). 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and cool. 6. Check lids, label, and store in cool, dry place. To Prepare Fruit Juice: Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain. SYRUPS MADE WITH JUICE 4 cups juice 4 cups sugar 1/4 cup lemon juice (if desired) 1/2 package or less powdered pectin (if desired) 1. Mix juice, sugar, lemon juice and pectin. 2. Bring to boil and boil 2 minutes. 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and let cool. 6. Check lids, labels, and store in cool, dry place. Annie Carol

Anele, what a gorgeous rug! Love it! Hmmm...Wonder what else you have in the room. What colors are in your sofa & chairs? I can see what you mean about the roses & other motifs outlined in an almost rusty shade. If you want something w/more brown you might check out BM's Sierra Ridge, (AC-11) though it may be too dark. San Clemente Rose, a rosy brown, (AC-10) would be nice w/your rug, but you may not want a rose undertone w/your other things. Back to the historic colors, there's also Winthrop Peach, (HC-55) which could really work,& maybe even Georgetown Pink Beige, as it definitely has brown & peach tones (much more than pink). I still don't know that Hathaway is out of the question. It always helps me to purchase a couple of cans of paint, paint some poster board, & hold the boards up around various parts of the room in various types of light. Believe me, those tiny swatches aren't as helpful as having the real thing in your possession! BM also has some pre-made large swatches now that are $3.99. They don't come in all their colors though. As for SW, those colors are printed up on brochures that I very recently picked up at the store so they are definitely current & available. If you can share something about the color of your furnishings that might help. There are lots of people here who will be able to pull the whole look together for you. Keep us posted! I want to hear about what you decide! Good luck!

I protect my peaches with poison ivy! Really I have just been slacking on the trimming back there. I am immune so I don't always go after it as I should. Poor wife and kid lol.