Brazil Nut 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 right off, then they're simmered low and slow with honey, lemon juice, Ceylon cinnamon, and a hint of ginger until the whole kitchen smells incredible. Honey does double duty here — it sweetens the fruit while adding a floral depth that plain white sugar just can't match. You control the texture too, mashing to a smooth, spreadable consistency or leaving rustic chunks for a more homestyle feel. The cold-plate test tells you exactly when the preserves are ready, so there's no guesswork involved. Because every ingredient in this recipe is straightforward and whole, you never have to squint at a label wondering what's hiding in the jar. Spoon it over toast, swirl it into yogurt, or tuck it alongside a cheese board — it's the kind of preserve that makes people ask if you've always been this good in the kitchen.
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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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