Peach pit jelly without pectin?
I've seen plenty of recipes for peach jam without pectin, I thought the skins and seeds contained more pectin. I boiled the skins and pits of 15 peaches, got almost 4C of juice, added 6 Tbsp of lemon juice and a quart of mixed ripe and underripe blackberries, 6C of sugar and did the plate test twice (once on the "jelly" from the liquid and half the berries, it set soft, then added the rest of the berries and boiled again, that set on the plate too).
I ended up with syrup (4 jars had fruit, 4 just liquid that hasn't set yet in over 12 hours). I'll call the ones with floating berries "preserves" and I guess I can use syrup, but is there any way to get this recipe to set without using commercial pectin?