Chestnut 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 cooked down low and slow with honey, lemon juice, warm Ceylon cinnamon, and a touch of ginger until they thicken into a glossy, spoonable spread that tastes like the best version of every peach you've ever eaten. Honey does double duty here — it sweetens naturally while helping the preserves reach that perfect jammy consistency without any refined sugar. The blanch-and-peel method makes prep surprisingly quick, and you can control the final texture yourself, leaving it rustic and chunky or mashing it smooth depending on your mood. For anyone navigating tree nut allergies or sensitivities, this recipe is completely clean — no nuts, no nut-derived ingredients, just fruit, spice, and a little citrus brightness. Spread it thick on toast, swirl it into yogurt, or spoon it over biscuits straight from the oven. Once you taste a batch made from scratch, store-bought jars are going to have a hard time competing.
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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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