Chicken Free Honey-Sweetened Peach Preserves
Stone fruit season deserves a proper celebration, and these peach preserves deliver exactly that — golden, fragrant, and layered with warm spice from Ceylon cinnamon and ginger. Fresh peaches are blanched and peeled the old-fashioned way, then slow-cooked with honey and lemon juice until they transform into a thick, glossy spread that smells absolutely incredible. Honey does the heavy lifting as the sweetener here, giving the preserves a floral depth that plain sugar just can't match. You control the texture entirely — leave it rustic and chunky or mash it smooth, depending on how you like your toast in the morning. The wrinkle test on a cold plate tells you exactly when it's ready, so there's no guesswork involved. Ladled into sterilized jars and cooled before refrigerating, this is the kind of homemade pantry staple that makes a simple breakfast feel genuinely 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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