Canned Honey Peaches Recipe

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By Shaye Elliot | Jun 20, 2018

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Honey acts as a natural sweetener in this recipe and is a great alternative for white sugar.
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“Welcome to the Farm” by Shaye Elliot is a comprehensive guide for all readers wanting to grow their own food and live a homestead life from their backyard.
  • 55 min


  • 25 min


  • 30 min


  • 1 quart jar



  • Roughly 3 pounds of peaches per quart jar
  • Honey syrup (recipe below)


  • Peel the peaches. To make this easier, simply dunk the peaches into boiling water for a minute until the skins easily peel off. Pit the peaches by cutting them in half and removing the pit. You may cut the halves into pieces, if desired, or leave the halves intact.
  • Place the peaches into sterilized, warm, glass canning quart jars. Pour honey syrup over the top, leaving 1/2 inch headspace.
  • Add a lid and band to each jar.
  • Process in a water canner for 25 minutes. Remove and allow the jars to sit on the counter overnight to cool and seal before transferring to storage.

Honey Syrup

  • In a large saucepan, combine water and honey at an 8 to 1 ratio (8 cups of water to every 1 cup of honey). Cook over medium heat until combined.

For more canning tips and recipes:

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