Barley Free Honey-Sweetened Peach Preserves
There is something deeply satisfying about a jar of homemade peach preserves sitting on your counter, golden and fragrant, made entirely from ingredients you chose yourself. Fresh summer peaches get cooked down low and slow with honey, lemon juice, warm Ceylon cinnamon, and a hint of ginger until they thicken into a glossy, jammy spread that tastes like peak-season fruit in every spoonful. Sweetened entirely with honey instead of refined sugar, this recipe skips the processed additives and grain-derived thickeners that can sneak into commercial preserves — making it a clean, wholesome option for anyone navigating grain sensitivities. The blanch-and-peel technique is a small extra step that pays off immediately, giving you silky, skin-free fruit without any fuss. You control the texture, too — leave it chunky and rustic or mash it smooth depending on your mood. Spread it on toast, swirl it into yogurt, or spoon it over biscuits straight from the jar. Once you taste a batch made this way, store-bought will be very hard to go back to.
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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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