Almond Free Honey-Sweetened Peach Preserves
There is something deeply satisfying about turning a pile of ripe summer peaches into a glossy, fragrant preserve you made entirely from scratch. Fresh peaches get a gentle blanch so the skins slip off effortlessly, then they're cooked low and slow with honey, bright lemon juice, warm Ceylon cinnamon, and a hint of ginger until the whole kitchen smells incredible. Honey does double duty here — it sweetens the fruit and adds a floral depth that plain sugar just can't match. Many store-bought fruit spreads sneak in almond extract or are processed on shared lines with tree nuts, so making your own means you know exactly what's in every jar. You can mash the peaches to your preferred texture, leaving rustic chunks for spreading on toast or going smoother for swirling into yogurt. The wrinkle test on a cold plate tells you exactly when the preserves are ready, so there's no guesswork involved. Ladle into sterilized jars, let them cool, and you've got a pantry staple that tastes like peak peach season in every spoonful.
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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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