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Peach Jam

Recipe by Jennifer Noble, Granville, Ohio
First place and Best of Show, Jams and Marmalades (Peach), 2019

Baking temperature: n/a
Baking time: n/a
Yield: 7 cups

  • 4 cups prepared fruit (about 3 lbs. fully ripe peaches)
  • 2 tbsp. fresh lemon juice
  • 1 box SURE-JELL Fruit Pectin
  • 5 ½ cups sugar, measured into separate bowl
  1. Peel and pit peaches.
  2. Finely chop fruit.
  3. Measure exactly 4 cups prepared fruit into 6 or 8 quart saucepot.
  4. Add lemon juice, stir until well blended.
  5. Stir in pectin.
  6. Add butter to reduce foaming, if desired.
  7. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
  8. Stir in sugar.
  9. Return to full rolling boil for exactly 1 minute, stirring constantly.
  10. Remove from heat.
  11. Skim off any foam with metal spoon.
  12. Ladle immediately into prepared jars, filling it within ¼ inch of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly.
  13. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary).
  14. Cover, bring water to gentle boil. Process 10 minutes.
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