Nitrate & Nitrite Free Honey-Sweetened Peach Preserves
Sun-ripened peaches, a drizzle of honey, a squeeze of fresh lemon, and a whisper of Ceylon cinnamon and ginger — that's genuinely all it takes to make a preserve worth spreading on everything in sight. Many store-bought jams and fruit spreads rely on additives and preservatives that anyone avoiding nitrates and nitrites has to carefully scan labels to dodge, but this recipe keeps things completely clean from start to finish. The honey does double duty here, lending floral sweetness while helping the fruit set into a glossy, spoonable spread without any synthetic shortcuts. The blanch-and-peel technique makes prep surprisingly satisfying, and watching the peaches slowly collapse and deepen in color over the stove is one of those low-key meditative kitchen moments. You control the texture — leave it chunky and rustic or mash it smooth depending on your mood — and the plate-wrinkle test tells you exactly when it's ready, no guesswork needed. Ladled into sterilized jars and cooled on the counter, these preserves are just as good stirred into yogurt or spooned over biscuits as they are straight off the spoon.
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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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