Mushroom Free Honey-Sweetened Peach Preserves
Summer peaches at their peak deserve better than a dusty jar of store-bought jam, and this slow-cooked preserve delivers exactly that. Fresh peaches are blanched and slipped from their skins, then simmered low and slow with honey, lemon juice, Ceylon cinnamon, and a touch of ginger until the whole pot smells like a farmers market in August. Honey does the sweetening here instead of refined sugar, giving the finished spread a floral depth that pairs beautifully with the bright, fruity peach flavor. The lemon juice keeps things lively and helps the preserves set naturally as they cook down. You control the texture — leave it chunky and rustic or mash it smooth, depending on your mood and what you're spreading it on. Because every single ingredient is a whole, recognizable food, there's zero guesswork about what's in the jar. Spoon it over yogurt, swirl it into oatmeal, or pile it onto a buttered biscuit straight from the oven.
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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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