Recipe by Jennifer Noble, Granville, Ohio
First place, Jams/Marmalades/Butters (Peach Jam), 2017

Baking temperature:
Baking time:
Yield: 7 cups


  • 4 c finely chopped peaches
  • 2 T fresh lemon juice
  • 5 ½ c sugar
  • 1 pkg. Sure-Jell
  • ½ t butter


  • Peel, pit and finely chop peaches
  • Measure sugar into separate bowl
  • Stir one package of Sure-Jell and lemon juice into prepared fruit in saucepan. Add butter to reduce foaming
  • Bring mixture to a full rolling boil on high heat, stirring constantly
  • Add sugar to fruit mixture. Return to full rolling boil; boil 1 minute stirring constantly
  • Ladle into prepared jars. Wipe rims and threads.  Cover with two piece lids
  • Process in water bath canner 10 minutes
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