How to Sell Jam From Home in Michigan (2026)

Yes, you can sell homemade jam from home in Michigan without a license, as long as it's a fruit jam or jelly made to the federal standard, in glass jars, and stable at room temperature. Hot pepper jelly, low-sugar or no-sugar jams, fruit butters like apple butter, canned fruit, pickles and salsa are not allowed. Every jar needs a full label, and sales are capped at $50,000 a year.

The line between "allowed" and "not allowed" for preserves is narrower than for baked goods, and it's drawn for a serious reason. Here's exactly where it falls, what goes on the jar, and how to sell it.

What jams and jellies can you sell under Michigan cottage food law?

MDARD's allowed-foods list permits fruit jams and jellies that meet the federal standard of identity in 21 CFR Part 150, packed in glass jars and stable at room temperature.

In plain terms, that means traditional, full-sugar fruit jams and jellies: strawberry jam, blueberry jam, tart cherry jam, grape jelly, raspberry jam, mixed berry. The federal standard sets what can be sold as a fruit jam, jelly or preserve. MDARD's list separately rules out low- and no-sugar versions, so stick to full-sugar recipes.

Other shelf-stable products that pair well with jam are allowed, including breads, scones, dried fruit and granola. The full list is in what you can sell under Michigan cottage food law.

Why are pepper jelly, low-sugar jam and apple butter not allowed?

Cottage food is limited to foods that aren't "potentially hazardous," meaning foods that don't need time or temperature control to stay safe. Home-canned products are where that line gets serious, because the risk is botulism.

• Pepper jelly and vegetable jams. Peppers and other vegetables are low-acid. Making them safe in a jar depends on getting the acid right, which puts them in acidified-food territory. MDARD lists hot pepper jelly by name as not allowed.
• Low-sugar and no-sugar jams. Sugar is part of what makes a traditional jam shelf-stable. MDARD's allowance covers traditional full-sugar fruit jams and jellies and excludes low- and no-sugar versions by name.
• Fruit butters. Apple butter, pumpkin butter and other fruit butters are specifically excluded on MDARD's list.
• Pickles, relish and salsa. Excluded entirely. MDARD cites botulism risk.
• Canned fruit. Also excluded, even though whole fruit on a pastry or in a baked pie is fine.

How do you make jam safely for sale?

The law doesn't prescribe a jam process, but the allowance only makes sense if the jar is truly shelf-stable. A few practical habits:

1. Use tested recipes. Follow a full-sugar recipe from a tested source, such as the National Center for Home Food Preservation or USDA home canning guidance, rather than improvising.
2. Don't adjust sugar or add vegetables. Either change alone takes a jam out of the allowed category.
3. Use glass jars with new lids, processed the way the tested recipe says.
4. Check every seal before labeling. A jar that didn't seal isn't a room-temperature product.
5. Keep a batch log: date, recipe, fruit, jar count. It helps with quality and with your sales records.

Two home-kitchen items from MDARD's guidance apply to jam makers as much as bakers: if you're on a private well, use potable water and test it at least once a year, and if you're on septic, MDARD recommends an evaluation by your local health department before you start.

What goes on a jam label in Michigan?

Every jar must be labeled before sale with:

1. Your business name and physical address (your home kitchen; no P.O. boxes), or your name, phone number and MSU Product Center registration number if you've registered.
2. The product name, for example "Tart Cherry Jam."
3. Ingredients in descending order by weight. For most jams that's short: the fruit, sugar, and anything else you add, such as pectin or lemon juice. If an ingredient has its own ingredients, list those too.
4. Net weight or net volume, with the metric equivalent.
5. Allergens, if any, in the ingredient list or a "Contains:" line. The federal major allergens are milk, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish, sesame.
6. The statement Made in a home kitchen that has not been inspected by the Michigan Department of Agriculture and Rural Development., in at least 11-point type in a contrasting color.

Net weight on a jar

Jam is commonly labeled by net weight: the weight of the jam, not the jar. Weigh a filled jar, subtract the weight of an empty jar and lid, and label the result. Convert to metric at 1 oz = 28.35 g, rounded sensibly:

• 4 oz → "Net Wt. 4 oz (113 g)"
• 8 oz → "Net Wt. 8 oz (227 g)"
• 16 oz → "Net Wt. 16 oz (454 g)"

Weigh your own jars rather than assuming, since fill levels and fruit vary. On a small jar, the 11-point statement takes up real space, so plan the label size first or use a back label. Ajinto's label maker prints the required statement at the right size. Full rules and examples are in Michigan cottage food label requirements.

Where can you sell homemade jam in Michigan?

Cottage food must be sold directly to the consumer. You can't sell jam wholesale to a store, and you can't leave jars on consignment at a gift shop or farm stop.

Within that rule, you have options:

• Farmers markets. A natural fit. Check each market's rules first; MDARD notes a market can require a license or other conditions even though the law doesn't.
• Roadside stands, craft fairs and events where you sell to the buyer yourself.
• Home pickup.
• Online, anywhere in Michigan. Since March 24, 2026, cottage food sellers can take online and mail orders, as long as buyers are in Michigan and you give them an opportunity to directly interact with you (in person or by live video) before the sale.

One limit catches jam makers at farm stores: a retail business can't serve as a pickup point for jars you've pre-sold online. More options are compared in where to sell baked goods in Michigan.

Can you ship jam within Michigan?

Yes. Mail-order sales are allowed to consumers in Michigan, with the same direct-interaction opportunity before the sale. Shipping out of state isn't allowed under the cottage food exemption.

Glass is the main challenge. General packing practice:

• Wrap each jar individually and use dividers so jars don't touch.
• Fill every gap so nothing shifts in the box.
• Seal the box well and test-ship a few jars to yourself or a friend first.
• Put the full label on each jar, not only on the packing slip.

Delivery options and the interaction rule are covered in detail in Michigan cottage food shipping and delivery.

How do you build a jam line around Michigan fruit?

Michigan fruit gives a jam maker a natural calendar: strawberries early in summer, cherries and blueberries mid-summer, and apples in fall. Selling by season keeps your line fresh and gives buyers a reason to come back.

• Name the fruit and the place, for example "Northern Michigan Tart Cherry Jam," if it's true.
• Run limited seasonal batches and let regulars know when each one is coming.
• Build a holiday gift set with a few jars and a shelf-stable baked item.
• Remember the no-apple-butter rule. Apple jelly is a fruit jelly; apple butter is excluded.

A Traverse City jam maker might open the year with strawberry jam at a Saturday market, move to cherry and blueberry through the summer, and close with apple jelly gift boxes shipped to buyers around the state.

How should you price a jar of jam?

Price each jar size separately, from the cost up:

1. Ingredients per jar: fruit, sugar, pectin, any other additions.
2. Packaging per jar: jar, lid, label, and gift wrap if you use it.
3. Your time: prep, cooking, filling, processing, labeling and selling.
4. Selling costs: market fees, card processing, shipping supplies.
5. Profit margin on top.

Seasonal fruit prices swing, so revisit prices when your fruit costs change. The full method is in how to price baked goods, and it works the same for preserves.

Frequently asked questions

Do I need a license to sell jam in Michigan?

No, if it's a fruit jam or jelly that meets the federal standard, is in a glass jar, and is room-temperature stable. Michigan's cottage food law exempts it from licensing and inspection, and MDARD requires no application. See do you need a cottage food license in Michigan.

Can I sell pepper jelly in Michigan?

Not under the cottage food law. MDARD lists hot pepper jelly and other vegetable jams and jellies as not allowed.

Can I sell low-sugar or sugar-free jam from home?

No. MDARD's list excludes low-sugar and no-sugar jams. Only full-sugar fruit jams and jellies meeting 21 CFR Part 150 are allowed.

Is apple butter a cottage food in Michigan?

No. MDARD excludes apple butter, pumpkin butter and all other fruit butters. Apple jelly made to the federal standard is allowed.

Can I sell jam online or ship it in Michigan?

Yes, to buyers in Michigan only, as long as you give each buyer an opportunity to interact with you in person or by live video before the sale.

Can I sell my jam in a local store?

No. Cottage food must be sold directly to the consumer. Selling to a store for resale or placing jars on consignment is prohibited.

For every rule in one place, read the Michigan cottage food law guide.

This is general information, not legal advice.

Sources

• MCL 289.4102, Michigan cottage food law
• MDARD: What can I make?
• MDARD: Cottage food labeling
• MDARD: Getting started and FAQ
• 21 CFR Part 150: Fruit butters, jellies, preserves, and related products
• National Center for Home Food Preservation