Breastfeeding Friendly Honey-Sweetened Peach Preserves
There is something deeply satisfying about turning a pile of ripe summer peaches into a jar of golden, fragrant preserves — especially when you know exactly what went into it. Refined sugar gets swapped out for honey here, which gives the spread a floral, rounded sweetness that pairs beautifully with the warm notes of Ceylon cinnamon and ginger. For anyone paying close attention to what they're eating while nursing, that kind of ingredient transparency is genuinely reassuring — no mystery additives, no artificial preservatives, just real fruit and pantry staples. The lemon juice brightens everything and helps the preserves set naturally as the mixture slowly thickens on the stove. A quick blanch-and-peel technique makes prepping the peaches almost effortless, and you can mash the fruit to whatever texture you like — chunky and rustic or smooth enough to ribbon across toast. Spread it on warm bread, swirl it into oatmeal, or spoon it over yogurt for a snack that feels indulgent but is genuinely wholesome. A batch ladled into sterilized jars keeps beautifully in the fridge and makes the whole kitchen smell incredible while it cooks.
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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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