Gelatin Free Honey-Sweetened Peach Preserves
Fresh peaches, honey, lemon juice, and a warm pinch of Ceylon cinnamon and ginger — that's the entire ingredient list, and it's all you need for a preserve that tastes like summer captured in a jar. Many store-bought jams and fruit spreads rely on pectin derived from animal sources or include gelatin-based stabilizers, which can make label-reading a frustrating chore. This recipe skips all of that entirely, letting the peaches do the heavy lifting as they slowly cook down and thicken on their own. The classic blanch-and-peel method means the skins slip off cleanly, and a simple cold-plate test tells you exactly when the preserves are ready — no guesswork, no specialty ingredients. You can mash the fruit to a silky smooth spread or leave it chunky and rustic depending on your mood. Spooned over toast, stirred into yogurt, or tucked alongside a cheese board, this is the kind of homemade preserve that makes people ask if you've been doing this for years.
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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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