Hazelnut Free Honey-Sweetened Peach Preserves
There is something deeply satisfying about turning a pile of ripe summer peaches into a jar of glossy, fragrant preserves you made entirely from scratch. The warm spice of Ceylon cinnamon and fresh ginger gives this spread a gentle complexity that goes way beyond anything you'd pull off a grocery store shelf. Honey steps in as the sweetener here, lending a floral depth that granulated sugar simply can't match while keeping the whole recipe feeling natural and wholesome. The blanch-and-peel method makes prep surprisingly painless, and you get to choose your own texture — leave it chunky and rustic or mash it smooth, depending on your mood. Many store-bought fruit spreads and flavored preserves sneak in nut-derived ingredients or are processed on shared lines, so making your own means you know exactly what's in every spoonful. Spread it thick on toast, swirl it into yogurt, or spoon it over a soft cheese board — this one earns its place in the fridge fast.
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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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