Celery Free Honey-Sweetened Peach Preserves
There is something deeply satisfying about turning a pile of ripe summer peaches into a jar of golden, fragrant preserves you made entirely from scratch. Honey steps in as the sweetener here, giving the spread a floral depth that granulated sugar simply can't match, while a touch of Ceylon cinnamon and fresh ginger add just enough warmth to keep things interesting. The blanch-and-peel method makes prep surprisingly painless — a quick dip in boiling water and the skins slip right off, leaving you with clean, juicy fruit ready to go. From there, it's mostly a matter of patience: a steady simmer, a little mashing, and the occasional stir until the mixture thickens into that perfect, spoonable consistency. The cold-plate test takes all the guesswork out of knowing when you're done. Spread it over toast, swirl it into yogurt, or spoon it alongside a cheese board — this is the kind of homemade staple that makes everything it touches taste a little more special.
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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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