I made cherry jam a month ago with great success, and now I made peach jam. I used a recipe I always seems to work, 2 cup diced peaches, 1 Tbsp lemon juice, 1.5 Tbsp. no sugar pectin, sugar to taste, it jelled properly. I did 1/4 in. headspace, pint jars, brand new lids, new rings. Boiled in my big canner 20 minutes. Came out with peach jam boiling so hard it boiled out of the jar, leaking out underneath the lids. So I cut back on the amount of peach jam in the jar to leave 3/4 in headspace to account for the jam boiling a bit, wiped the rims of the jars clean, got new lids, another 20 minutes in the water bath (as I've had luck with that in the past) but it's still boiling out of the jars just a little and I don't want to store it as I'm not sure boiling out will make a good seal. Any suggestions or help for my third round on this same jam?