Beef Free Honey-Sweetened Peach Preserves
Summer peaches at their peak deserve better than a store-bought jar full of corn syrup and artificial color. This slow-simmered preserve leans on honey instead of refined sugar, letting the fruit's natural sweetness take center stage with just a whisper of Ceylon cinnamon and ginger rounding out every spoonful. The blanch-and-peel technique is a small extra step that pays off immediately — the skins slip away in seconds and you're left with nothing but pure, fragrant peach flesh. As the mixture cooks down over medium-low heat, it deepens in color and aroma in a way that makes it genuinely hard to leave the kitchen. You control the final texture, so whether you want a chunky, rustic spread or something silky enough to drizzle, a few passes with a potato masher gets you there. Ladled into sterilized jars and cooled on the counter, these preserves are as satisfying to make as they are to eat — slathered on toast, swirled into yogurt, or spooned straight from the jar.
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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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