Low Sodium Honey-Sweetened Peach Preserves
There is something deeply satisfying about turning a pile of ripe summer peaches into a jar of golden, fragrant preserves — and this version keeps things beautifully simple. Honey does all the sweetening here, bringing a floral depth that plain sugar just can't match, while a touch of Ceylon cinnamon and fresh ginger give the spread a warm, subtly spiced backbone. Fresh lemon juice brightens everything and helps the mixture set without any added pectin. The blanch-and-peel technique makes prep genuinely easy, and you have full control over the final texture — leave it chunky and rustic or mash it down into a silky, spoonable spread. Most store-bought preserves sneak in sodium through additives and preservatives, so making your own means you know exactly what's going into every jar. Spread it thick on toast, swirl it into yogurt, or spoon it over a soft cheese board — this one earns its place in the fridge fast.
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Learn more →Ingredients
16 servings
- 2 lb fresh peaches (about 5–6 medium), peeled, pitted, and roughly chopped
- ½ cup honey
- 2 tbsp fresh lemon juice
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
Instructions
- 1
To peel the peaches, score a shallow X on the bottom of each one, lower them into boiling water for 30–45 seconds, then transfer immediately to a bowl of ice water. The skins will slip off easily. Pit and roughly chop the peeled peaches into 1-inch pieces.
- 2
Combine the chopped peaches, honey, lemon juice, ground Ceylon cinnamon, and ground ginger in a large heavy-bottomed saucepan. Stir to coat the fruit evenly.
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