Citric Acid Free Honey-Sweetened Peach Preserves
Fresh summer peaches, honey, warm spices, and a splash of lemon juice — that's genuinely all it takes to make a jar of preserves that tastes like peak-season fruit captured in a spoonful. For anyone navigating a citric acid sensitivity, store-bought jams and fruit spreads are often a minefield, since manufactured citric acid shows up as a preservative in the vast majority of commercial options. Here, the only acid comes from fresh lemon juice, which is a whole-food source and easy to control or adjust to your own tolerance. The honey does double duty as both sweetener and natural preservative, while Ceylon cinnamon and ginger add a gentle warmth that makes this feel like something far fancier than a weeknight kitchen project. The blanch-and-peel technique keeps the process clean and the texture smooth, and you can mash the fruit as much or as little as you like depending on whether you prefer a chunky rustic spread or something silkier. Once it passes the cold-plate wrinkle test, you know it's ready — no guesswork, no additives, just real fruit doing its thing. Spoon it over toast, swirl it into yogurt, or tuck a jar into a gift basket and watch someone's whole day improve.
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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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