Mustard Free Honey-Sweetened Peach Preserves
There is something deeply satisfying about a jar of homemade peach preserves sitting on your counter, golden and fragrant, made entirely from ingredients you chose yourself. Fresh summer peaches get cooked down low and slow with honey, bright lemon juice, and a warm whisper of Ceylon cinnamon and ginger until they thicken into a glossy, spoonable spread. Because honey does the sweetening here instead of refined sugar, the flavor stays floral and complex rather than flat-sweet. Store-bought jams and preserves can be a minefield for anyone avoiding mustard — it hides in unexpected places, including some commercial fruit spreads and flavored condiments — so making your own is the cleanest solution. The blanch-and-peel method keeps the texture silky, and mashing the fruit to your liking means you can go rustic and chunky or smooth enough to pipe onto a pastry. Slather it on toast, swirl it into yogurt, or spoon it alongside a cheese board and watch it disappear 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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