USE 3/4 C of apple juice, NOT 1 3/4 cups! Other than that this recipe should work great. I used low/no sugar pectin and used about 2 Tbsp of Xylitol for the sweetener. It almost didn't need any sweetener at all. I also pureed the peaches vs. chopping. I followed the original recipe as written and have 22 jars of unset jam, but it tastes SUPER YUMMY! Going to try cooking it with more pectin and see if I can get a gel, otherwise we will just put it on the bread with a spoon and use it on pancakes (or just out of the jar). It took me a bit of googling to realize what the problem was, but all other freezer recipes I found called for only 3/4 c water or juice so I am pretty sure that is it.