Capsaicin 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 are coaxed down into a jammy, spoonable spread using honey instead of refined sugar, which gives the finished preserve a floral, rounded sweetness that store-bought versions rarely match. A touch of Ceylon cinnamon and ground ginger add warmth without any heat, making this a genuinely capsaicin-free option that doesn't sacrifice complexity or depth of flavor. Many commercial preserves and spice blends sneak in chili-derived ingredients — even in unexpected places — so cooking from scratch with a clean, verified ingredient list is the safest and most delicious route. The blanch-and-peel technique keeps the process tidy, and you can mash the fruit to whatever texture you love, from chunky and rustic to silky smooth. Once the preserves pass the cold-plate wrinkle test and get ladled into sterilized jars, you'll have a versatile spread that works beautifully on toast, stirred into yogurt, or layered onto a cheese board.
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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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