Nightshade Free Honey-Sweetened Peach Preserves
Summer peaches at their peak deserve better than a jar full of refined sugar and mystery additives, and this preserve delivers exactly that. Fresh fruit, honey, lemon juice, and a warm whisper of Ceylon cinnamon and ginger are all that go into the pot — nothing hidden, nothing that needs a second look for nightshade concerns. The blanch-and-peel technique makes prep genuinely easy, and watching the fruit slowly collapse into a glossy, fragrant spread is one of those deeply satisfying kitchen moments. You can control the texture entirely, leaving rustic chunks for a chunky toast topper or mashing it smooth for a silkier result. The cold-plate test tells you exactly when it's ready, so there's no guesswork about whether it will set. Spoon it over biscuits, swirl it into yogurt, or pair it with a sharp cheese — the honey keeps it floral and complex rather than cloyingly sweet. A few sterilized jars in the fridge means you've got a gorgeous, clean-ingredient spread ready to go all week long.
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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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