AIP Friendly Honey-Sweetened Peach Preserves
Store-bought jams and preserves are almost always off the table when you're following an autoimmune elimination approach — refined sugars, pectin, natural flavors, and other additives sneak in constantly. This recipe sidesteps all of that with just five clean ingredients: fresh peaches, honey, lemon juice, and two warming spices that are fully compliant. The result is a deeply fruity, golden preserve that tastes like peak summer captured in a jar. Scoring and blanching the peaches makes peeling effortless, and the long, slow simmer coaxes out a rich, jammy texture without any thickeners or shortcuts. A touch of Ceylon cinnamon and ginger adds gentle warmth that makes this feel far more complex than the ingredient list suggests. With 16 servings per batch, it's worth making a full pot and keeping jars in the fridge to spread on compliant breads, swirl into coconut yogurt, or spoon over roasted meat all week long.
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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
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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