Macadamia Free Honey-Sweetened Peach Preserves
There is something deeply satisfying about turning a pile of ripe summer peaches into a jar of glossy, golden preserves you made entirely from scratch. Honey steps in as the sweetener here, giving the spread a floral depth that granulated sugar simply can't match, while fresh lemon juice keeps the brightness alive and Ceylon cinnamon adds a warm, delicate spice. The process is wonderfully hands-on — blanching and slipping the skins off the peaches, mashing them to your preferred texture, watching the mixture slowly thicken and pull away from the sides of the pan. That cold-plate wrinkle test is a small but genuinely satisfying moment that tells you the preserves are ready. Because everything in this recipe is a whole, recognizable ingredient, you never have to second-guess what's in the jar — no mystery additives, no shared-facility concerns, just fruit, honey, and spice. Spread it thick on toast, swirl it into yogurt, or spoon it alongside a cheese board for something that tastes like peak peach season captured in a jar.
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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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