Eosinophilic Esophagitis Friendly Honey-Sweetened Peach Preserves
When summer peaches are at their peak, this preserve captures everything sweet and fragrant about the season in a jar. It's made with just fresh peaches, honey, lemon juice, Ceylon cinnamon, and ginger — a short, clean ingredient list that makes it genuinely easy to trust what you're eating. For anyone managing eosinophilic esophagitis, store-bought jams and spreads can be a minefield of additives, thickeners, and trigger ingredients hiding in plain sight, so making your own is a real relief. The honey does double duty here, sweetening the fruit while helping the preserves reach that glossy, jammy consistency without any added pectin or refined sugar. A simple blanch-and-peel technique keeps the texture smooth and the process approachable, even if you've never made preserves before. You can mash the peaches to your preferred texture — chunky and rustic or silky and spreadable — and the warm spice from the cinnamon and ginger gives every spoonful a little depth that plain fruit spreads just don't have. Spoon it over safe toast, stir it into oatmeal, or eat it straight from the jar — no judgment.
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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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