Peach Jam Recipe

The Michigan State University Extension Center offers this simple, and safe, peach jam recipe for those learning how to can food this fall and beyond.
Peach Jam
Photo by Rebecca Simonov

Preserving apples, pears, peaches and other food at home can make your produce last longer, and stretch your food budget further, but it’s important that you find a safe recipe or you might make yourself sick.

This research-tested canning recipe from the Michigan State University Extension Center is a simple one to start with.


  • A plastic bubble freer/ wand to remove air bubbles from jars before processing
  • A rack for the bottom of the pot for jars to sit on
  • Jars with two-piece lids
  • A wide-mouth funnel
  • A jar lifter


  • 3 cups frozen peaches, thawed and crushed (about 30 ounces)
  • 1 tablespoon lemon juice 2 1⁄2 tablespoons
  • powdered pectin 3 cups sugar


  1. Sterilize canning jars.
  2. Drain peaches, reserving juice.
  3. Crush peaches and combine with reserved juice.
  4. Place 3 cups of mixture into a saucepot. Stir in lemon juice.
  5. Stir contents of pectin package and measure 2 1⁄2 tablespoons of the pectin
  6. Measure sugar and set aside.
  7. Stir powdered pectin into the prepared peaches.
  8. Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down.
  9. Boil hard for 1 minute, stirring constantly.
  10. Remove from heat. Skim off foam.
  11. Pour hot jam into hot jars, leaving 1⁄4-inch headspace.
  12. Wipe jar rims and adjust lids.
  13. Process 5 minutes in a boiling water bath.

This story is from the September 2022 issue of Hour Detroit magazine. Read more in our digital edition.