Here is a recipe. Maybe this will help.
•4 cups peeled, crushed fresh peaches
• 1/4 cup fresh strained lemon juice
•1 package (1 3/4 ounces) powdered fruit pectin
•1 cup light corn syrup
•5 1/2 cups sugar
Preparation:
Measure peaches into a large kettle; add lemon juice. While stirring with a wooden spoon, slowly add the pectin. Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit. Add syrup and blend well; add sugar and blend well. Cook over low heat to about 100°, just warm to the touch. Do not allow mixture to become hot. Pour jam into jars to within 1/2-inch of top. Cover jars at once. Let stand until jelly consistency. Store in freezer until ready to use